A light and wholesome supper incorporating many autumnal fruits and vegetables, complimented with flavours of fresh herbs, citrus fruits, earthy savoury spices and warming sweet spices.
Cocktail: Marmalade Mule
The combination of marmalade vodka, a squeeze of fresh lime and ginger beer offers comforting flavours of seville orange and ginger on arriving in from the cold.
Amuse Bouche: Cream of Cauliflower Soup
To warm the taste buds before sitting down to dinner – a small helping of cauliflower soup, drizzled with cream, and served in little cups for ease of sipping.
Starter: Mozzarella & Citrus Fruit Salad
Slices of mozzarella alternated with pink grapefruit and orange, garnished with fresh mint and rocket, and dressed with lemon vinaigrette.
Fish: Smoked Mackerel Pate
The umph of flavour and texture from the smoked mackerel softened with a little cream cheese, lemon juice and parsley – delicious! Garnished with watercress and a twist of lemon, and accompanied by crusty homemade bread.
Veggie: Creamy Garlic Mushrooms
Sliced portabello mushrooms sauted gently with garlic, parsley and cream, served with crusty homemade bread to soak up all that flavoursome sauce.
Refresher: Pear & Cardamom Granita
Subtle, delicate, delightful.
Main: Squash, Sage & Pancetta Risotto
Roasted red kabacha squash, along with fresh sage, pancetta and a generous scattering of parmesan transforms a simple risotto into a sumptuous main dish.
Veggie: Harlequin Pie
A layered filo pastry pie with a filling of harlequin squash, chestnuts and a little mascapone, served with watercress and pea shoots.
Dessert: Stewed Plums with Cinnamon Ice-cream
Deliciously sweet and fragrant stewed plums complimented by homemade cinnamon ice-cream which softens in the warm fruit and melts in the mouth.
Petit Fours: Honey & Pistachio Pastries
Served with a choice of fresh mint tea or filter coffee.
Starter: roast squash (crown prince) soup
The crown prince squash looks similar to a pumpkin but with blue-green skin, so we came to affectionately refer to it as the zombie pumpkin! The flavour when roasted is similar to butternut but subtly distinct and works nicely with some warming spices.
Main: chilli con carne with rice
Made with fresh red chilli, roasted red chilli and a ‘walking’ scotch bonnett – you throw it into the pot whole but with string tied to the stalk so you can pull it out once the desired level of heat has been reached.
Veggie: stuffed peppers
Big orange-red peppers stuffed with a stewed vegetable filling of shallots, courgettes, tomatoes and roasted romano peppers, and topped with cheesey bechamel sauce and breadcrumbs.
Dessert: mississippi mud pie
The perfect opportunity to make a dessert I have long been day-dreaming about. Using this recipe, with a few tweaks of course, the result exceeded all expectation. It was one of the most decadent, intensely chocolatey and squidgy textured desserts I’ve ever made.