Dinner Club – Simon’s lastminute-plan-changed dinner!


Apple, beetroot and feta salad with salted grapes

Apple, beetroot and feta salad with salted grapes

We started with salad – which was dressed with elderflower, lime and apple vinegar with some extra virgin olive oil. The salted grapes were a delicious accompaniment but a little strange at the same time. Sweet and salty in every bite!

Pheasant on a canneloni bean mash with carrot puree and baby courgettes

Pheasant on a canneloni bean mash with carrot puree and baby courgettes

Main course was supposed to be a rabbit dish – a confit of rabbit wrapped in a loin of roasted rabbit but when he got to the butchers, there was a shortage of rabbit. And they only had foreign frozen ones in. Which seems so ridiculous when it’s game season here in the UK! So he decided on some pheasant which was served with a garlic and artichoke canelloni bean mash, a smooth and rich carrot puree and some grilled baby courgettes. Mmm! Absolutely delicious! All topped with a lovely cider and bacon cream sauce.

Raspberry and marscapone trifle

Raspberry and marscapone trifle

And then dessert was a posh trifle. I love trifle but Simon is not keen on custard (huge freak!) so this marscapone and raspberry trifle terrine was a good choice. Obviously I spilled small silver balls everywhere after he’d finished topping the trifle. It was served up with a coulis of raspberries. We all died and went to heaven.

Raspberry and marscapone trifle

Raspberry and marscapone trifle plated up

And the Chef, after a small set of IbbleDibble. It all disintegrated after dessert and there was some burnt cork action. Simon lost.

The Chef

The Chef