To ease us back into hosting, we held a private supper for one lovely lady and some friends to gather and celebrate her special birthday.
We set the table with pretty pink flowers and candles and selected delicious ingredients that showcased the best that Spring has to offer including delicate tulips, baby gem lettuce, locally foraged wild garlic, new season lamb and rhubarb.
Here's how it looked:
Work in progress.
Hazelnuts toasted and used instead of pine nuts in the pesto.
Wild garlic pesto.
More wild garlic becoming soup.
To welcome Tulip petals with goat's cheese.
To welcome Hot smoked salmon mousse, homemade buttery oat biscuits.
To amuse Wild garlic pesto toasts...
...and a taste of wild garlic soup.
To start Crab, apple and celeriac with scallops.
To follow Braised little gem lettuce with
lamb noisettes, broad beans, peas, potato rosti.
To finish Rhubarb tarts, orange Mascarpone.