Roast chicken (kept moist by stuffing few mushrooms with butter blended with thyme, sage and a little minced garlic which were gently slipped under the chicken skin) served with mixed leaf salad and artichokes,kalamata olives,roasted cherry tomatoes,roasted garlic,cucumber and broad beans with a french dressing and warmed ciabatta.
pud: fresh strawberries soaked in lemon juice and kirsh with sprinkling of vanilla sugar
washed down with fizzy water.
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