A slow-roasted sage-infused shoulder of pork, served with nutty mushroom rice.
A good old Sirloin of beef, with green beans, roasted Elfe potatoes, herbal butter and green salad.
And a little more effort for Saturday:
An amuse bouche consisting of a shot of essence of tomato, accompanied by a bite of fresh sourdough bread, topped with creamy butter, basil pesto and balsamic vinegar.
A starter consisting of a single small crepe, filled with roasted mushrooms and a dill-infused fresh cheese,
A main course of a seared filet of Venison, served with Pommes Dauphinoise, a stir-fry of fennel, fresh artichokes and oranges, and a saffron foam,
and finally a good old but very nutty Rhubarb Crumble with delicious Vanilla custard.
- 10-point guide to eating well, ethically and healthily (independent.co.uk)
- My favourite smoked fish salad (nami-nami.blogspot.com)
- Pot au Feu aux Lentilles a l’Anglaise (gauweiler.net)
- Cheesy Stuffed Sourdough Loaf (nancycreative.com)