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Join Pennie Latin this lunchtime when food writer Sally Butcher takes us on a vegetable lover's tour of the Middle East, demonstrating a range of sumptuous vegetarian traditions through a host of delicious and exotic recipes. Fragrant Persian noodle rice anyone? Gingery tamarind aubergines? Or how about pink pickled turnips?

On the day before the 2012 Michelin guide is published and next years stars awarded we'll be asking what difference does a Michelin star makes to a restaurant. How much kudos does it give the chef? What do you need to do to earn a Michelin star? Is the food really any better? And would the presence of Michelin stars make you want to go somewhere ... or put you off?

And if you been out walking in the countryside you will have most likely noticed an abundance of wild mushrooms. So why not get some inspiration and ideas from The Kitchen Caf茅's experts on what to do with your Shiitakes, Portobellos and Enokis?

Kitchen Caf茅 Takeaway - Ghillie Basan makes smoked venison salad. Recipe and podcast available to download from the Kitchen Caf茅 webpage.