I need to consider …

… how to go about this task and since I not sure what meals I'm going to be serving then the best thing I can do, as well as plan Saturday evening's meal, is to plan Sunday's too since even if I don't serve it on the day it will keep for the next – I think I am beginning to feel better.

The next job is to make a list of “can't fail staples” and from that the shopping list begins.

Can't fail staples

Whole chicken – for the slow cooker -

it can then be frozen if not

served

Vac pack beetroots – or fresh to roast if you've

time. The upside of the vac packs is that they have

a long life so will not be wasted

Puff pastry sheet – for savoury pastries as an

appetiser or a lid for a pie – make sure there's a

good date so you can keep in the fridge until required

or freeze it if not

Pizza base – to make a Stromboli – same applies

as with the puff pastry

Smoked Mackerel – turn into paté or

make a warm salad – freeze if not required

Here's what I served on Saturday night :

Slow cooked gammon joint

Roasted Charlotte potatoes in their skins

Honey roasted beetroot

Coleslaw

Pudding

Roasted rhubarb

Strawberries

Vanilla ice cream

The method in the madness is that the gammon takes care of itself. The Charlotte potatoes will roast, as will the beetroot, when my visitors arrive. The rhubarb can be roasted the day before and the strawberries hulled on the day.

I suppose it doesn't do any harm to be well and truly out of your comfort zone – be assured I am definitely out of mine!