Let the sauce begin …

What?! Tartare Sauce?! Yep – it's not exclusively served with fish.

First up an explanation. Tartare sauce is an emulsion sauce, that is to say it's made by mixing two ingredients that don't easily comply which is why they can split and spoil. There are hot and cold emulsion sauces. For those out there who have struggled with a Hollandaise Sauce you'll know what I mean about splitting and spoiling. It's fair to say therefore that emulsion sauces are by their nature tricky.

A smidge of culinary history. Back in the 1950s a classic tartare sauce was made with mayonnaise, adding capers and gherkins, followed by hard boiled egg yolks and the white of a boiled egg, shredded and herbs such as chives and parsley too.

You could of course resort to a shop bought jar. It's my experience that they are either too sloppy or too vinegary. Solution – make your own, here's my fast-ish recipe.

If you want to make your own mayo, use the Stick Blender recipe – here it is for ease of reference :

Stick blender mayonnaise

1 egg

1 tbsp Dijon mustard

pinch of salt

juice of half a lemon – 2 tbsp

350ml of grapeseed oil

Break an egg into the stick blender jug. It's important that the yolk doesn't break. Add the mustard, salt and lemon.

Add the grapeseed oil again being careful not to break the yolk. Insert the stick blender, be sure that the blades completely cover the yolk.

Blend – after a couple of seconds you'll see white ribbons rising through the oil. Slowly pull the blender up through the oil so it amalgamates and push down again to incorporate all the oil.

Use two heaped tablespoons of mayo, then add :

1 tsp of capers – finely chopped

1 tsp of cornichons – finely chopped

1 tsp of black olives – pitted, sliced and finely chopped

optional drizzle of double cream

celery salt and white pepper

Stick Blender Mayo is not as stiff as shop bought since it does not contain preservatives so the consistency should be spot on – if you think it's too stiff for your taste then add a drizzle of double cream.

The Stick Blender Mayo recipe includes lemon juice and Dijon mustard, an excellent “good to go” base. All that's needed is extra seasonings – celery salt and white pepper and finally incorporate the capers, cornichons and black olives - you're done!

An added bonus - you get 425g from a batch of mayonnaise and it will keep in the fridge for 3 days, so loads left over for other stuff!

A couple of photos …

Finally, the Spiced, Sliced Halloumi!

I make no apology for repeating the Spiced Halloumi recipe, it's much easier when you've got all the elements for an idea at your fingertips!

Spiced Halloumi

Serves 4

225g/8oz Halloumi sliced into 4 pieces

45g/2oz plain flour mix with

1 tbsp of seasoning of your choice

Rapeseed oil for shallow frying

The 225g pack will give you four portions, sliced lengthways – 8x7cms/3x3½ inches approximately. Open the pack and discard the liquid, pat the cheese dry with kitchen roll and then slice into four. Pat each slice dry, then box and fridge ready for cooking.

The seasoning for the Halloumi is your choice – a good quality shop bought version is fine and on that note here are a couple of suggestions :

the Chip Seasoning is suitable for vegetarians,

it is mild in flavour, a blend of paprika, onion & garlic

Old Bay is “bolder” in flavour but does not blow

your head off!

Both seasonings are versatile and excellent store

cupboard additions to zhuzh your veggies, particularly

over roasted new potatoes or wedges

Next up – another mushroom deal …

Tartare Sauce – faster and the building of the burger!

I appreciate that not everyone wants to make their own mayo, which is just fine – use a good quality brand – two heaped tablespoons as mentioned previously – you'll need to add lemon juice and Dijon mustard and I'd suggest you begin with 1 teaspoon of each. You may need a little more – it's a matter of personal taste, together with a little celery salt and white pepper. All that remains is to add your capers, cornichons and black olives! Don't forget a drizzle of double cream to loosen the consistency.

A note of caution with seasonings, as I'm fond of saying, add gradually and taste as you go, you can always add a little more, you can't take it back!

If you'd like a vegan version, use a vegan mayo and a vegan plant alternative to double cream.

Now for the burger!

A few of my favourite ingredients :

Brioche buns – warmed in the oven or toasted

Spiced Halloumi – shallow fried in a drop of rapeseed oil

Roasted sliced onions – made ahead

Sliced avocado

shredded lettuce

sliced beef tomatoes

This is just my take on a burger stack, filled with stuff I love – it's whatever floats your own boat – I'd probably include beetroot too in some form – either sliced and added to the stack or a relish on the side.

It's important how the burger is assembled – a brioche bun, split and warmed – or toasted if you prefer – a generous spread of dressing on each side, add the avocado, lettuce and tomato to the bottom half, add spiced Halloumi to the top, add another spread of dressing and fold together!

This is not set in stone – it's just an example of what you could “build”, the world is your “Big Veg”.

I'm thinking that by calling this “burger dressing” a version of tartare sauce everyone will have the thought of scampi and chips in their heads! It began life as an homage to the dressing in the Big Mac and so I think it deserves a name of its own so, I name this sauce Quasi-T - it seems appropriate since its meaning is partly or almost a tartare sauce!

Finally the Spiced, Sliced Halloumi …

Tartare Sauce photos!

 

Here are the capers, cornichons and

black olives, finely chopped – whilst it's not

compulsory, it's worth taking the time to achieve

as fine a result as you can

ta dah! Here's the sauce, now all you need

is ideas for creating your own version of

the “Big Mac” - could this be a “Big Veg”?!

Coming up, an even faster recipe just in case you don't want to make your own mayo!

Tartare Sauce and a burger …

… not a combination that immediately springs to mind I know – bear with me!

I don't normally crave “fast food” but I confess that for some while I have been dreaming of a burger.

If you live in a village the “fast food” options are limited and because we don't have any fast food outlets the nearest are in the next village which, I think you'll agree, rather contradicts the “fast” element since you have to get in your car to go get it, kinda defeating the object.

When the time comes to go get the food I've lost the will – taking into account the drive, the queue to pick up the food and drive home I could have made it myself.

I decided I'd create my own burger, making sure I had the ingredients in the store cupboard and added any I needed to my shopping list.

What has tartare sauce got to do with a burger? This might seem a convoluted train of thought but, think of the famous Big Mac – I remember vividly indulging many years ago and the stand-out element I remember most of all is the dressing – it wasn't mayo, nor Thousand Island or any other you could name – it was the dressing that belongs to the Big Mac.

Here's my veggie homage to the Big Mac with my tartare sauce as the dressing but before I begin, here's what I call a useless bit of information – the Big Mac was first introduced in the UK in 1974 – gulp – that's 47 years ago – enough said!

A dressing on a burger is not just important – it's vital - which brings me to tartare sauce or rather my version of it – it's a sauce that is almost exclusively associated with fish. Shop bought versions vary with most being either too sloppy or too vinegary – solution – make your own! What follows gives a fast recipe using ready-made good quality mayo and then a fastish version making your own mayo.

Here comes the recipe, followed by ideas for variations and the building of the burger!

The Cauliflower Bake photo-guide

Here comes the photo-guide :

the cauliflower florets, onions and garlic in the baking tray,

sprinkled with paprika, coriander and celery salt –

drizzled with rapeseed oil

“gloved-up” and tossed until coated, ready to bake

in the oven for 30 minutes – turn after 15 minutes

the first bake -

fresh out of the oven – don't forget to test a floret

with a paring knife – it should pass through, but firmly –

the veggies will be “twice-baked”, adding the remaining

ingredients later to complete the dish, so set

aside until ready to finish off

gloved up again, add the potatoes and combine, pour

in the double cream and top with the grated cheese,

sprinkle generously with freshly ground black pepper,

ready to bake

here it is - dive in!

Even though I say so myself this bake is delicious – it's all the more satisfying too since other than the cauliflower the remainder of the ingredients are foraged from your fridge stash and staples!

Let the Cauliflower bake begin …

… by roasting the cauliflower and everything else!

Pre-heat oven to 180fan/200c/Gas 6

Place your cauliflower florets, onions and garlic into the baking tray. Sprinkle over the paprika, coriander and celery salt – drizzle over with rapeseed oil and then “glove-up” and toss until everything is coated.

Bake in the oven for 30 minutes – turn after 15 minutes. At the end of the baking time test a floret with a paring knife – it should pass through, but firmly – bear in mind that the veggies will be “twice-baked”, adding the cooked jacket potatoes, cream and cheese later to complete the dish so there should be “give” in the cauliflower florets.

Add the potatoes and combine, add the double cream, then the grated cheese and sprinkle generously with freshly ground black pepper.

Pre-heat your oven 200fan/220c/Gas 7

Bake for 20 minutes or until golden brown.

Serve in warm bowls.

Roasting onions produces a sweet delicious result and is perfect in this recipe.

There is no downside here – if you're a veggie then your meal is ready – go rustic French and eat it scooping the bake onto chunks of freshly baked bread with a side of roasted beetroot if the mood takes.

If you're not a veggie you have the perfect “roast side” to serve with your meat, chicken or fish.

You could roast any veggies that you have stashed in your fridge – a stray carrot an odd parsnip, that quarter of butternut squash you didn't know what to do with – all you have to remember is to keep your veggies of a similar size and that root veggies roasted from raw take longer to roast than cauliflower does.

Photo-guide up next!

Another forage …

… reminded me I'd bought a cauliflower, which is well within its date! I am fed up with the usual cauliflower suspects – inspiration may come when I check out what stash and staples I have available!

I have baked jacket potato stash, odd and ends of different cheeses, a small pot of roasted garlic – this is looking good – lets not forget the humble onion and finally I have a small pot of double cream that needs using too.

You'll need a foil tray or baking tray that has sides, measuring 32x23x4cms (13x9x1½”) approximately.

Here's the plan :

The star of the show

a medium cauliflower – 300g

broken down into similar sized florets

The stash and staples

2x250g (medium) cooked, baked potatoes

from my stash in the fridge, peeled and cut

into cubes of a similar size to the cauliflower

florets

2 medium onions, peeled and each cut into

four quarters

3 roasted cloves of garlic

back to the fridge stash – odds and ends of

cheeses – the raid revealed Parmesan, Gruyere

and the ever faithful Mature Cheddar – 200g in

total, grated – no set proportions – as your odds

and ends permit

a small pot of double cream – 300ml

The seasonings

1 tsp of sweet paprika

1 tsp of ground coriander

celery salt and black pepper

a generous drizzle of rapeseed oil

Let the bake begin!

It's a cold day – perfect for soup!

My absolute favourite soup is cream of mushroom but the mushrooms have to be good - since my freezer stash of prepared mushrooms are Portobello – big fat tick!

Cream of Mushroom Soup

1 medium onion, finely diced

250g/8oz mushrooms, preferably portabello, finely sliced

(the frozen stash - defrosted)

50g/2oz unsalted butter

1 tbsp of plain flour

850mls/1½ pints of semi-skimmed milk or vegetable stock

285mls/½ pint of double cream

Grated nutmeg – optional

chopped parsley

celery salt and black pepper

Sauté the onion in the butter, gently, for 10 minutes. Using the same gentle heat, stir in the flour, keep it moving to allow the flour to cook for 1-2 minutes and then gradually add the milk or stock, whisking continuously. Simmer for 15 minutes, then add the mushrooms.

Season with celery salt, black pepper and nutmeg, then add the cream.

Blitz the soup to a smooth consistency. Set aside until you're ready to serve, re-heat on a low heat until piping hot.

Serve in warmed bowls, garnish with the chopped parsley and freshly baked rolls or baguettes on the side.

Here it is :

this soup falls into the “keep it simple” category –

in other words let the ingredients speak for

themselves – I'm sorry you can't experience

the delicious aroma of intense mushrooms

and cream!

My forage in the fridge, continued ...

Fast forward – my mushroom ideas

 

Pancakes

If you are a lover of pancakes, in particular a savoury version, serving them with mushrooms in a sauce supreme is a fab starter or a lunch or supper – depending of course on the size of the pancake. You could use wraps if you don't want to make pancakes – either way, place your filling in the middle of the pancake or wrap then fold and roll.

Steaks

If you are a lover of steaks, or a Quorn fillet alternative, serve with a mushroom sauce, again using the sauce supreme.

On toast

My personal favourite – mushrooms in the sauce supreme, served on toast what I call “posh mushrooms on toast”. You can serve a small version as a starter or scale up for a lunch or supper. Garnish with chopped flat leaf parsley.

For the sake of convenience I'm including the Sauce Supreme recipe. If you want to be organised you can make ahead and freeze in small pots to suit – you can always take out more if required or halve the recipe if preferred.

Sauce Supreme

500ml stock – vegetable or chicken

ideally cold

30g unsalted butter

30g plain flour

1 tsp Dijon mustard

400ml double cream

salt and black pepper

Melt the butter, take the pan off the heat, add the flour and whisk. Return to the heat and cook out the flour for 2-3 minutes, stirring continuously making a roux sauce – do not walk away.

Tip your cold stock straight into the roux and whisk until smooth, then cook on a low heat for 30 minutes. Season with salt and black pepper.

Add the mustard and the cream and simmer for 5 minutes then cool, cover and fridge.

You can make ahead and freeze the sauce if it's more convenient – it's every bit as good from the freezer.

Your mushrooms are already cooked and frozen – defrost and then add to your sauce for any of the three ideas above!

My final idea is appropriate for the weather at the moment – Cream of Mushroom Soup … read on

The rescue mission!

You'll need a large non-stick frying pan.

Peel and slice the mushrooms. Add a generous knob of unsalted butter and a glug of rapeseed oil to the frying pan and heat until the butter foams.

Add the sliced mushrooms, a sprinkle of celery salt and tarragon and sauté gently until the liquid released from the mushrooms is absorbed. Turn up the heat and add a glug of sherry, wine or brandy, turn down the heat and reduce again until the alcohol is absorbed into the mushrooms. 

Done!

Now what? Cool, box and freeze.

Fast forward – here are my ideas

Have you checked your fridge lately …

… it's a good job I did!

Last week I treated myself to a box of portobello mushrooms – they were cheaper than normal and so a good deal.

Fast forward to this week … guess what I found in the fridge – untouched – yep the mushrooms.

Only recently I mentioned a tip about old mushrooms and minimising food waste. Have you got old mushrooms that are past their best? Using a little alchemy you can “turn something ordinary into something extraordinary” - transform your sad mushrooms and enhance their flavour by adding a glug of red wine or very dry sherry when sautéing. A glug is 1-2 tablespoons and should be added when sautéing the mushrooms, cook out gently until all the liquid is absorbed.

Tarragon is an excellent partner with mushroom – cream is another!

If you want to be really decadent, add a splash of brandy instead of sherry or wine when the mushroom juices have evaporated.

Here are my mushrooms – you'll see that accordingly to the date on the top they are out of date – I'm cooking them on the 24^th March. Take a look at them out of the box – there doesn't seem much wrong to me!

Here's the rescue mission …

The Upside Down Nests – a photo guide

the Petit Fours cases I found are perfect

just the right size for a mini egg!

the short handled measuring spoon

and the cocktail stick makes life easy

my homage – done and ready for

delivery!

Next … have you checked the fridge lately?

A hospital drop for Easter

I've mentioned recently, a very dear friend is in hospital recovering, positively I'm relieved to say, from a stroke. My other dear friend Morag (who has gone above and beyond in keeping me posted on progress) and I have been doing hospital drops taking treats for the Staff as well as the patient.

Here's my homage to an Easter Egg Hunt that couldn't be!

Upside Down Nests

200g plain chocolate, broken into small pieces

30g golden syrup

50g unsalted butter

100g cornflakes – crushed finely

2 x 80g bags of mini eggs (25 per bag)

Petit Fours cases

Makes 40 approximately

Place the chocolate, syrup and butter into a bowl and melt over a pan of simmering water.

While this is melting, place the Petit Fours cases on a tray and then a mini egg in each case.

Whisk the chocolate mixture together until it's smooth and shiny, then remove from the heat. Add the cornflakes and mix to coat evenly.

Top each egg with a teaspoon of the chocolate mixture – I used a short handled measuring spoon aided by a cocktail stick – it gives you control of the mixture and you won't overfill. Place in the fridge to set.

The treat needed to be easy to “pop in the mouth” for the Staff whilst on a break, grabbing a quick brew.

Here's the result …

The Chocolate Chip Scones – the testers' verdict

I didn't expect the reaction I received – a resounding thumbs up. My testers have a reputation for being honest – like it or not! What they loved most was that they weren't sweet. It's the balance of a warmed scone with a sweet jam and cream of your choice.

I did “test run” them at home and H loved his unexpected treat although he's not keen on cream so good quality butter and jam hit his spot. There's no doubt that what matters is good quality ingredients, plain chocolate and organic cocoa in particular. I always use Green and Black's Organic Cocoa, it never fails. If you're not a fan of plain chocolate you could use 50/50 plain and milk.

It's important that these scones are served warm. They will freeze which might be a good idea of you want “chocolate control” – defrost – which will take a couple of hours at room temperature and then warm in a pre-heated oven (150fan/170c/Gas 3) for 5 minutes, split and serve.

Have a look :

a Chocolate Chip Scone

warmed and split with a side of jam and clotted cream

a loaded treat!

A final tip – don't be tempted to add the cocoa to your ingredients without sifting!

Next up – the hospital drop for Easter ...

A cream tea … and Chocolate Chip Scones!

This is a bit of fun and an experiment – a variation on a theme of a cream tea for the chocolate lovers.

Chocolate Chip Scones

500g plain flour (1lb 2oz)

1 tsp salt

2 tsps bicarb

4½ tsps cream of tartar

25g cocoa

125g (5oz) unsalted butter

100g of plain chocolate drops – minimum

50% cocoa solids

300ml milk

1 large egg, beaten

5cms/2” fluted cutter

cocoa in a small ramekin to dip the cutter

to prevent sticking plus extra to dust your

working surface

2 baking sheets, lined with baking parchment

Pre-heat oven 200fan/220c/Gas 7

Sift the flour, salt, bicarb, cream of tartar and cocoa into a large mixing bowl. Rub in the butter until you've got breadcrumbs, add the chocolate chips then add the milk – all of it – mix with a round bladed knife, roughly and then tip onto a working surface, dusted with cocoa and knead lightly so that you have a dough. Divide the dough in half, leaving half in the bowl. You can use a rolling pin or your hands to round and flatten until 4cms/1½” deep. Remember to dip your cutter into the ramekin of cocoa before cutting, repeat with the remaining dough.

If you use the size of cutter in the recipe you'll get 24 scones.

Place the scones on the baking parchment, then brush with beaten egg. Bake for 10 minutes until risen and chocolatey brown.

As usual I sent these scones out to my trusted testers …

The doorstep treat verdict …

Just before the verdict, here's a copy of the delivery note :

The Birthday Menu - delivery note!

Cream Cheese & Cashew Nut Paté

with soda bread

The bread was made this morning – it's meant

to be dense and hopefully you'll enjoy with the

paté – any leftovers are very good toasted -

with loads of butter of course!

Cheese, Potato and Onion pie

I've lightly baked the pastry lid – pre-heat oven

on 180fan/200c/Gas 6 to warm – cover the pie

with foil – it'll need 20 minutes, then remove the foil

for a final 5 minutes

with coleslaw

Flourless Chocolate Cake

if you prefer soft, warm and squidgy cake then

microwave for 20 seconds

with Raspberry Coulis and clotted cream

The verdict is in!

“...we had some of your bread yesterday … it was yummy! Looking forward to the feast tonight! Thank you again for such a thoughtful present.

Thank you again for the dinner. Every part of it was amazing, so tasty and moreish I doubt I'll eat for a very long time. The paté is gorgeous! The slaw was the best I've had … great mayo! The pie cooked perfectly and we all kept tucking in for more. The dessert was divine – with the addition of the clotted cream which is my favourite, thank you so much.

The next evening … we finished the chocolate cake tonight – it's the gift that keeps on giving! Yummy! X”

Phew – and breathe!

Which brings me to the whole point of this exercise … and the comment I made at the beginning :

Remember the days when we had a social life and family and friends came to visit? I hardly dare say this but, if all goes accordingly to plan, may be we'll be able to cook for our family and friends again – do you remember how? I'm not sure I do so the birthday menu is a dress rehearsal!

In the overall scheme of things it doesn't matter what you cook – it's being with your nearest and dearest that matters but you'll still want to eat and you'll want it to be delicious and effortless – which is why I've illustrated how you can do that. When I chose the menu options it was tailored entirely around my friend's favourite dishes. I now realise that the only element that required attention, other than placing on the table, was the pie – all you need to do is set your timer!

Whatever you choose to serve think about yourself too – don't stress – use your time between now then to create your favourite food. If you plan ahead not only will everything work superbly you'll be right where you should be – smack in the middle with everyone else and not doing a very good impression of a piece of chewed string - or a wet lettuce if you prefer.

If we've learnt anything in the last year it's life is too short ...

Coming up – a cream tea but not as you know it!

The “to do” list

Here's my cunning plan aka “to do” list :

Print out all the recipes and keep them in order.

Go through each recipe and make a shopping list checking pantry and store cupboard as I go – there will be two lists – a “buy now” list and by that I mean non-perishable ingredients and staples and the other - 2/3 days before the treats are due for delivery - for the fresh and perishable ingredients, ready to begin cooking.

I know the date of my friend's birthday, what I'm not sure of is when she'd like her treats delivered – top of the “to do” list is ask for a delivery date!

“Cook ahead” stuff. I can make the dessert and the pastry now – by “now” I mean two weeks ahead and into the freezer. Note to self – it's all very well cooking and freezing ahead – you have to remember to take it out of the freezer in time. This is where a daily planner comes into its own.

The birthday falls on a Wednesday and I now have a delivery date – Tuesday after lunch (the day before her birthday). The previous Friday is when the daily planner begins and it's up next.

The daily planner …

 … and the countdown begins!

Friday

final shopping for fresh ingredients

Sunday

bake the jacket potatoes – cool, peel and cut into small

cubes, bag and fridge

sauté the onions and add the mustard – cool, box and fridge

grate the cheeses, bag and fridge

Monday

shred the cabbage, carrot and finely slice the

spring onions

make the mayo

make the paté

complete the pie filling and place in your

dish of choice ready for the lid, cover and return

to the fridge

mise for the bread, cover

pm – take the dessert and the pastry from

the freezer and place in the fridge

Tuesday morning – bright and early!

make and bake the bread

roll out the pastry, add to the pie filling, egg

wash and then bake for 20 minutes only, the pie

will be reheated before actual serving – set aside to cool

garnish the paté with chopped chives

combine the slaw ingredients, add the mayo

then adjust seasonings, box and fridge

The other thing I had to think about was transporting the treats - thinking “outside the box” has now become thinking “inside a box” – except the box is a cool bag with an ice pack and the brown paper packages tied up with string are now sealed boxes without string!

All that remains is to pack the cool bag – it may be stating the obvious but the largest and heaviest item goes in first, on top of flat ice packs. I layered each tier with clean cardboard to give support.

A small tip – I reverted to the original menu and the recipes I printed out - the daily planner helped too. I used a highlighter (a different coloured pen would do) to mark off as I packed the bag – I checked it twice! My final addition was a note of how long the pie would need in the oven to finish off.

Oh – I included a pot of clotted cream to complete the dessert.

Time to go … verdict up next!

The birthday menu choice

“Wow, this all looks amazing! I have read and read and read them again and Menu 2 keeps jumping out at me! Please can I opt for that – it's such a wonderful idea!”

Menu 2 it is – it will be an absolute pleasure!

I sent the original email and the menus well in advance, a month ahead - deliberately, it gives me time to consider and plan my order of work and then cooking. I make no apology for it sounding like a military operation – that's because I am totally out of practice!

Remember the days when we had a social life and family and friends came to visit? I hardly dare say this but, if all goes accordingly to plan, may be we'll be able to cook for our family and friends again – do you remember how? I'm not sure I do so the birthday menu is a dress rehearsal!

Here's Menu 2 with my notes on each course :

Menu 2

Cream Cheese & Cashew Nut Paté

with soda bread

the paté should be as fresh as possible

so made the day before delivery, leaving only

the garnish of freshly cut chives to sprinkle

on the day

the soda bread is home-made and should be

baked on the day of delivery – looks like I'll be

up early!

Cheese, Potato and Onion pie

with coleslaw (using home-made mayo)

the pie has several elements :

baked jacket potatoes

finely diced onions, sautéed in butter

and rapeseed oil with Dijon mustard

grated cheeses – Mature Cheddar, Red

Leicester and Gruyere

each element can be prepped ahead

flaky pastry lid – pastry made ahead and

frozen

the coleslaw has a simple base, finely

shredded white cabbage, fine julienned carrots

and finely sliced spring onions – prep ahead,

bag separately, then fridge

the home-made mayo is the magical

ingredient and can be made the day before

delivery ready to incorporate and add final

seasonings, then box

Flourless Chocolate Cake

with Raspberry Coulis

dessert is easy – the cake benefits from being

made ahead, portioned and frozen

and the coulis can be frozen too

Me and my big mouth! Suddenly I'm alarmed at the thought of pulling this together - what began with “treats” has now morphed into a three course supper!

Next up … the “to do” list