AS many of Peter Schoch's Sunday lunch guests happen to be from the hotel industry and tend to eat out almost all week, the executive chef of the Kowloon Shangri-La sees to it that they are treated to a light and healthy home-cooked meal on their day off. Convening later rather than earlier on a Sunday, Schoch entertains every six to eight weeks or so, serving dishes he has created himself. Schoch, originally from Switzerland, said his wild mushroom pasta and barbecued vegetables were dishes few people would consider putting together themselves, and he found his guests often requested them. He typically starts his luncheons with fresh chilled orange juice or champagne - or a mixture of both - and lays down a plain mixed salad and smoked salmon or marinated salmon for his guests while he completes the rest of the meal in the kitchen. Accompanied by sangria or a fruit/champagne punch, the entrees usually go down well, while for dessert Schoch prefers to stick to either fresh fruit or a sorbet. WILD MUSHROOM PASTA 28 g dried porcini mushrooms 112 g fresh shitake mushrooms 225 g small button mushrooms 1 bunch chopped chives 4 cloves minced garlic 2 minced shallots For sauce: 1/2 cup chicken broth or heavy cream 1/2 cup dry sherry 2 tbsp green peppercorns, rinsed of brine and drained (optional) 1 tbsp oyster sauce 1 tbsp Oriental sesame oil 1/2 tsp sugar 1/4 tsp fresh ground black pepper Salt to taste To finish: 1 tbsp corn starch 225 g dried spaghetti-style noodle (plain or mushroom flavoured) 6 tbsp unsalted butter Salt Advance preparation: Soak porcini mushrooms in two cups of hot water for an hour; rinse, drain and sliver. Discard stems of shitake mushrooms, and sliver caps. Cut button mushrooms into very thin slices. Set aside chives. Combine garlic and shallots. In a small bowl, combineall sauce ingredients except salt. Last-minute cooking: Mix corn starch with an equal amount of cold water. Bring at least four litres of water to a vigorous boil. Lightly salt water and add noodles. Cook until they lose the raw taste but are still firm (about five minutes). Drain in a colander. Place a 30 cm (12-inch) saute pan over high heat. Add butter, garlic and shallots. When garlic sizzles, in about 15 seconds, add the mushrooms and saute until soft (about five minutes). Add sauce and bring to a vigorous boil. Transfer noodles to a saute pan. Stir in a little of the corn starch mixture and toss noodles with mushrooms until evenly combined and noodles are glazed with sauce. Taste and adjust seasonings. Transfer to a heated platter or plates, sprinkle chives andserve at once. BARBECUED VEGETABLES Asparagus, broccoli, carrots, cauliflower, eggplant, green beans, green onions, mushrooms, peppers, summer squash. Vegetable barbecue sauce: 1/4 cup minced green onions, fresh basil or fresh coriander 1 tbsp finely minced fresh ginger 3 cloves finely minced garlic 1 tbsp grated or finely minced lemon peel 1/3 cup lemon juice 3 tbsp dry sherry 3 tbsp extra-virgin olive oil 2 tbsp light soy sauce 1/4 tsp ground black pepper Snap off tough bottoms of asparagus stems. Cut broccoli into long pieces then drop into boiling water and cook until colour brightens; transfer immediately to iced water, chill and pat dry. Peel carrots; if large, split in half lengthwise. Cut cauliflower into long pieces and follow directions for cooking broccoli, but blanch for two minutes. Cut eggplant into 1 cm slices. Cut off green bean stems. Discard root ends and ragged green tips from green onions. Trim tough stems from mushrooms. Stem and seed peppers, cut into 5 cm-wide strips. Trim stem end from squash, then cut into long 1 cm-thick pieces. In small bowl, combine all ingredients for sauce and mix well. For barbecuing vegetables: If using a gas barbecue, preheat to medium (180C/3500F). Otherwise, when coals or wood are ash-covered, brush vegetables with sauce and place on grill. Barbecue vegetables until tender, turning occasionally and brushing with more of the sauce.