Christmas diary

Season’s greetings
A busy day for cooks as we all want to put something special on the table. For many this is the one day of the year when we have to cater for large numbers of people, and get everything to the table piping hot and looking just right. So at 4.54am a heartfelt hug to everyone of you for the trials and tribulations of today.

On my lunch menu today:

Mushroom and watercress pate,

Honeyed mustard lamb shanks,
Rosemary roasted roots
Steamed savoy cabbage
Fortified redcurrant jus

Brandy mincemeat lattice tart,
Clotted cream

Merry Christmas

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