A lovely refreshing drink to start the meal could be this cocktail from ivillage.co.uk

Pink Prosecco
Ingredients (Per glass)

4 cl Florida Pink Grapefruit juice
Squeeze juice of 1 lime
Well chilled Prosecco (sparkling wine) and 1 spiral of lime zest.

1. Pour the grapefruit juice and lime juice into a tall glass with crushed ice.
2. Top up with Prosecco and decorate the glass with the lime zest.

If you prefer a non-alcoholic drink then how about this from CancerHelp:

Super fruit smoothie

14 oz / 350g soft fruit (strawberries and/or raspberries)
7 fluid oz / 200ml carton greek yoghurt
14 fluid oz / 400ml cold semi-skimmed milk
2 - 3 tablespoons clear honey

1. Place the fruit into a liquidiser or food processor (reserve some for decoration).
2. Add the yoghurt and half the milk. Blend until smooth.
3. Add the remaining milk and blend again.
4. Serve well chilled over ice. Decorate with fruit threaded onto a straw.

Here is a delicious & nutritious starter from CancerHelp:

Colette's Red Pepper and Tomato Soup

1 medium onion
2 red peppers
1 tin of plum or chopped tomatoes
1 pint of Marigold or homemade vegetable stock

1. Chop the onion and simmer it in a covered pan with 1/4 pint of the veg stock untll soft.
2. Add the chopped pepper and tomatoes (chopped if necessary) and rest of the stock, bring to the boil and simmer, covered, until the pepper is tender (20 mins or so).
3. Let the soup cool then blend, reheat and serve. Some torn-up basil leaves sprinkled on top add more colour.

Delia Smith In the Pink offers Salmon Recipes such as
Smoked Fish Creams and
Roasted Salmon Fillets with a Crusted Pecorino and Pesto Topping

Smoked Salmon Pink 'uns - Lower Fat
also from Delia Smith
is a great idea for a figure-conscious ladies’ pink brunch

You could offer a Pink Platter for a buffet lunch or bruch
including prawns with seafood dressing, salami, slices of mortadella, pasta salad with salmon and red pepper, Camargue rice salad, beetroot salad dressed with fromage frais and tarragon

bbc.co.uk/food offers some great recipes with red cabbage such as

Perfectly Pink Salad Except for the Orange
by Jane Sen

450g/1lb red cabbage, shredded very finely
1 tbsp tamari soy sauce
1 tbsp cider vinegar
2 raw or cooked apple-size beetroots, peeled and grated
1 orange, zest (peel) grated
2 large oranges, skin and pith removed and flesh sliced
10-12 radishes, grated or sliced thinly
2 tbsp olive oil (optional)
½ tsp ground black pepper

Method
1. Place cabbage, soy sauce and cider vinegar in a large bowl. Scrunch and knead together with your hand for a few minutes. Set aside.
2. Gently combine the rest of the ingredients with the cabbage and allow to stand for a few minutes before serving

Also from ivillage.co.uk is this refreshing dish:

Cranberry and Pink Champagne Granita

This light granita can be served in tiny portions as a palate 'refresher' before the pudding or in larger servings as an alternative to the pudding itself.
It will keep in the freezer for one month.

250g cranberries
175g caster sugar
600ml pink champagne or sparkling wine
whipped cream and shreds of orange zest, to serve (optional)

1. Place the cranberries, sugar and 600ml water in a medium pan. Bring to the boil then simmer, uncovered, for 15 minutes until the cranberries are soft and disintegrated. Allow to cool, stir in the champagne and freeze in a rigid container for about 8 hours. Mash with a fork every 2 hours to break up the ice crystals.
2. To serve, flake the mixture with a fork then spoon into pretty glasses. If you like, you can top the granita with a dollop of whipped cream and shreds of orange zest.

Also from bbc.co.uk/food:

Strawberry Jelly Fluff

1 x 250g punnet of ripe strawberries
2 leaves of gelatine, soaked in cold water
1 x 200g tub of non fat fromage frais

Blitz the strawberries in a blender and place in a saucepan.
Bring to the boil and simmer for 1 minute.
Add the gelatine and when dissolved, pour into a shallow dish.
Cool and then set for 5-10 minutes.
Blend in the fromage frais and at this stage taste for sweetness.
Turn into individual dishes, set for 2 hours.
Garnish with extra strawberries.
This also works with mango puree or frozen berries.

Eat and Drink Pink
A lovely refreshing drink to start the meal could be this cocktail from ivillage.co.uk Pink Prosecco Ingredients (Per glass) 4 cl Florida Pink Grapefruit juice Squeeze juice of 1 lime Well chilled Prosecco (sparkling wine) and 1 spiral of lime zest. 1. Pour the grapefruit juice and lime juice into a tall glass with crushed ice. 2. Top up with Prosecco and decorate the glass with the lime zest.
	If you prefer a non-alcoholic drink then how about this from CancerHelp: Super fruit smoothie 14 oz / 350g soft fruit (strawberries and/or raspberries) 7 fluid oz / 200ml carton greek yoghurt 14 fluid oz / 400ml cold semi-skimmed milk 2 - 3 tablespoons clear honey 1. Place the fruit into a liquidiser or food processor (reserve some for decoration). 2. Add the yoghurt and half the milk. Blend until smooth. 3. Add the remaining milk and blend again. 4. Serve well chilled over ice. Decorate with fruit threaded onto a straw.
Here is a delicious & nutritious starter from CancerHelp: Colette's Red Pepper and Tomato Soup 1 medium onion 2 red peppers 1 tin of plum or chopped tomatoes 1 pint of Marigold or homemade vegetable stock 1. Chop the onion and simmer it in a covered pan with 1/4 pint of the veg stock untll soft. 2. Add the chopped pepper and tomatoes (chopped if necessary) and rest of the stock, bring to the boil and simmer, covered, until the pepper is tender (20 mins or so). 3. Let the soup cool then blend, reheat and serve. Some torn-up basil leaves sprinkled on top add more colour.
	Delia Smith In the Pink offers Salmon Recipes such as Smoked Fish Creams and Roasted Salmon Fillets with a Crusted Pecorino and Pesto Topping Smoked Salmon Pink 'uns - Lower Fat also from Delia Smith is a great idea for a figure-conscious ladies’ pink brunch
You could offer a Pink Platter for a buffet lunch or bruch including prawns with seafood dressing, salami, slices of mortadella, pasta salad with salmon and red pepper, Camargue rice salad, beetroot salad dressed with fromage frais and tarragon
	bbc.co.uk/food offers some great recipes with red cabbage such as Perfectly Pink Salad Except for the Orange by Jane Sen 450g/1lb red cabbage, shredded very finely 1 tbsp tamari soy sauce 1 tbsp cider vinegar 2 raw or cooked apple-size beetroots, peeled and grated 1 orange, zest (peel) grated 2 large oranges, skin and pith removed and flesh sliced 10-12 radishes, grated or sliced thinly 2 tbsp olive oil (optional) ½ tsp ground black pepper Method 1. Place cabbage, soy sauce and cider vinegar in a large bowl. Scrunch and knead together with your hand for a few minutes. Set aside. 2. Gently combine the rest of the ingredients with the cabbage and allow to stand for a few minutes before serving
Also from ivillage.co.uk is this refreshing dish: Cranberry and Pink Champagne Granita This light granita can be served in tiny portions as a palate 'refresher' before the pudding or in larger servings as an alternative to the pudding itself. It will keep in the freezer for one month. 250g cranberries 175g caster sugar 600ml pink champagne or sparkling wine whipped cream and shreds of orange zest, to serve (optional) 1. Place the cranberries, sugar and 600ml water in a medium pan. Bring to the boil then simmer, uncovered, for 15 minutes until the cranberries are soft and disintegrated. Allow to cool, stir in the champagne and freeze in a rigid container for about 8 hours. Mash with a fork every 2 hours to break up the ice crystals. 2. To serve, flake the mixture with a fork then spoon into pretty glasses. If you like, you can top the granita with a dollop of whipped cream and shreds of orange zest.
	Also from bbc.co.uk/food: Strawberry Jelly Fluff 1 x 250g punnet of ripe strawberries 2 leaves of gelatine, soaked in cold water 1 x 200g tub of non fat fromage frais Blitz the strawberries in a blender and place in a saucepan. Bring to the boil and simmer for 1 minute. Add the gelatine and when dissolved, pour into a shallow dish. Cool and then set for 5-10 minutes. Blend in the fromage frais and at this stage taste for sweetness. Turn into individual dishes, set for 2 hours. Garnish with extra strawberries. This also works with mango puree or frozen berries.