A little rushed as I got home in the rain at 7:15 with 4 guests arriving at 7:30, but I did it. First course was served around 8:15
Mushroom risotto with a whole roasted field mushroom to start. The mushrooms were topped with a heaped teaspoon of basil pesto and served with pea shoots.
Followed by involtini (aubergine stuffed with feta, pistachios, bulghar and capers – Thanks to Nigella for this!) with baby new potatoes roasted in olive oil
Recipes to follow shortly
