After the excesses (well, you know who you are) of the holiday period, Orla planned a delicately-flavoured and nutritious menu for this session.
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| Lydia preps the aubergines |
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Our starter: Chermoula aubergine with bulgar, herbs and Greek yoghourt
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| l to r: Katharine, Kim, Maggie, Leslie, Caroline, PeggyF, Anne, Lydia, Susan Rey (partially hidden), Orla |
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| Main course: oven-cooked seabream, on a bed of finely-chopped heritage vegetables, with artichokes |
A massive bowl of globe artichokes was prepped by the team, and the end result was delicious although a fraction of the size of its former self. There was a lot of chopping and peeling through the morning - which takes time. Lunch itself was so enjoyable that we were still eating at 2pm.
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| Such pleasant surroundings and company |
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| Teamwork on the dessert trio |
The dessert to everyone was: lightly-jelled blood orange, Pink Lady fruit salad in a pomegranate
half, garnished with mint, and gazpacho of strawberries and raspberries.
It's all about the presentation, at which Orla excels.
A big thank you to Orla and also to her sons, whose home was overrun by our group.
Photo credits: Katharine and Maggie
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