In a state of shock, I went home and cooked portobello mushroom, black pudding and a rasher of oxford bacon piled loosely on a fluffy bed of parsnip, pepper and parmesan mash, with seared garden tomatoes, herbed sausage and florets of broccoli and cauliflower in a white wine jus. Pudding was spiced pear and grape in red wine with fruit bread and soured cream.
I'm having a house day today. I wonder what I should start on? The kitchen, I suppose.