It started with an entree of avocado and roasted tomatoes on roasted bread. The tomatoes and the bread with both brushed with olive oil and roasted at high heat for only a short while, till the tomatoes were cooked and the bread crisp and golden. Then I sliced an avocado, laid it on the roasted bread, topped it with the tomatoes, salt, pepper, and chopped sage. Totally delicious!
The main course was a home-made version of that pub favourite, crumbed lamb cutlets. Nice little chops brushed with egg then rolled in seasoned breadcrumbs, pan-fried, then served with chopped coriander, garlic, and home-made preserved lemons. Accompanying them was couscous, cooked in herby stock, and fresh home-grown spinach. very satisfying indeed!
And to finish(but not illustrated), meringues and cream!
