We have been hosting a small group for dinner once a month.
It is a working group who's needs are nourishment and relaxation.
It's proving to be a really nice opportunity to create some little menus (three courses) and to have a play with combinations.
Last night we served the following,
Cured salmon, lightly pickled beetroots, a herbed puy lentil salad, Zany Zeus creme fraiche, a little olive oil and a sprinkling of fennel pollen.
Next came cannelloni filled with ricotta and winter greens - rocket, spinach and some chard from our garden on the rooftop.
A little cream, some gorgonzola and some grated pecorino and into the oven to be served with some lightly toasted walnuts.
Dessert was all comfy and nursery school-like.
Warmed gingerbread, seville orange marmalade ice cream and some warm chocolate sauce.