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
Both these dishes are mouthwatering. If I was given this to eat as a guest, I would have felt very priviledged. Thank you for sharing.
I made this dish and added my own twist…I roasted the sliced aubergine and rolled inside; bulgar, roasted red pepper, spring onion, walnuts, mint and capers. I then slow cooked a tomato sauce and poured this over the stuffed aubergine, topped with slices of goats cheese and then baked in the oven for 30 mins at approx 180 degrees….I served each portion of this bake with roasted potatoes and steamed Kale tossed in olive oil and lemon juice.