Invited by vegetarians for dinner? Point out that since you`d no doubt be made aware of their special dietary requirements, tell them about yours, and ask for a nice steak.
I've cooked meat for friends, just warned them the inevitable botulism is their problem.
And on the cheese thing, there'seven stealth cheese.. not on the menu, a dish that has no need of it, but there it is.
A friend has a theory that all savoury food is improved with cheese. I disagree.
emsz, i have no doubt you cook a damn mean steak.. been side tracked all after noon reading Viz Top Tips following on from another thread on here.
And as i was a Master Butcher amd Slaughterman in a the dim and distant past I have no serious input to make on this thread, so just posted some utter tosh!!! 
capt, I realised after I wrote that you were doing 'viz' 
master butcher sounds cool though. You don't do it now?
Not any more emsz, work as a Podiatrist in wound care... oh, hang on.. 
tofu's not a "meat substitute".
quorn is athlete's foot with good PR.
just saying...
Brilliant Alpin!
If she eats fish and you want to impress then cook a whole fish of a suitable size and quality.
A nice chicken turbot ( small one) perhpas. You want a fish of around 1 1/2 - 2 lbs.
Big sheet of foil, thin layer of finely chopped onions on it, seasoning, butter, garlic bit of tarragon ( just a small amount) place fish on top fold up foil until its as bowl shape, glass of white wine over it, seal up the parcel, cook in oven for 1/2 an hour or so. (maybe less) Open parcel up and cut into the fish to make sure the juices run clear - its cooked then.
Remove fish from parcel, pour the juices thru a sieve into a pot, reduce down a bit, add cream, season to taste. You now have a nicely cooked fish with a cream sauce.
Celeriac mash goes well with this. Salad as separate course or some basic veg.
Mmmmmmmmmmmmmmmmmm
i guess i'm the only one who glanced at the thread title and misread it then 
Fussy eater?make a simple ragu: gently fry a diced onion and a diced garlic clove in oil DON'T BURN THE GARLIC add tin of tomatoes, oregano, basil, veg stock cube* some worcester sauce and a splurge of puree, red wine if you want, reduce.
brown off some sliced aubergine under the grill. (leave the skin on)
place it all in a baking tin, in layers like a lasagne and cover with grated mozzarella, at about 130-150 for 20 mins or so, or until the cheese is browned nicely, serve with simple salad and a nice Italian bread
*some veg stock cubes have chicken in them! be careful.
edit: be careful not to add too much salt, stock cube should be enough, but black pepper to season, if it's a bit bitter, add some sugar to the ragu (not too much though)
Just tried this, didn't quite cook the aubergine right so the skin was a bit tough. Really nice though! Might try it with courgettes next time
Pig wool
Just wanted to say thanks for all the advice, it worked a treat. 
Made the roast vegetable coucous suggested by Organic and it was spot on. Plus, I've now got plenty of ideas for round 2.
Cheers folks!
I recommend Cranks Vegetarian Cookbook as a place to start (it may be out of print; mine is from years ago). Several good recipies in there including Dahls, Pies and other stuff.
Anything from here would be a good start:
Went there for lunch today. It was ace.
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