Vintage christening menus found in France
Rosemary walnuts, roasted with brown sugar and smoked salt to accompany hearty Bloody Marys (after Mary Tudor, the Catholic queen who killed so many protestants) with freshly grated horseradish root and organic celery salt.
Rigatoni Puttanesca: whores pasta
Marinated fennel, roasted apricot, parsley and pomegranate salad
The fishes were so big I had to shut the tails in the door of the Aga.
Red snapper covered in sel grise and stuffed with chervil and lemon
Ollie can serve seven plates at a time. They learn this at catering school and breed mutant waiters with enormous flat wrist bones.
Salt encrusted roasted new potatoes
Cathare cross cheese: stunning
A selection of cheeses made by religious communities with the communion host and my home made breads: pain d’epi and almonds and whisky soaked sultana rye. And my rhubarb compote!
Roasted figs with almonds (very Marian), lavender chocolate and mascarpone.