Monday 7 January
On Saturday, we made smoked duck
risotto, and as always, we made extra so we could do risotto cakes on another
night.
There was still some leftover duck
to set beside the cakes. Also, thanks to
our friend David Warda's generosity, we now have an almost-Indian assortment of
chutneys to accompany our dishes. We set
out his green tomato, his apple, our own cranberry, and a commercial (but
small-batch) fig and ginger.
You can't get more elegant than
that.
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