A tumultuous one to say the least!

This week has been a tumultuous one to say the least! Having spent forty hours a week, for the last few months re-arranging weddings for all the couples who were prepared to significantly reduce their guest numbers to just 30, on Tuesday Boris (the great big bag of fluff) announced the permitted numbers were being reduced to 15. It was a move we had been optimistically thinking he wouldn't make having only just opened thing up. Of course we appreciate something has to give, but It has caused mayhem for the couples involved as well as costing us a significant amount of time and money and seems deeply unfair. We, along with everyone else in the weddings & events industry feel that we are being thrown under a bus in favour of the wider hospitality industry. Taking one for the team so to speak. Chefs have a different terminology, but I'll leave that to your imagination. So yet again we need to develop new plans, ideas and ways to make a living for at least the next 6 months. We are not prepared to give up just yet so please watch this space and support all your local small business, we all really REALLY need you right now, in our case we need your orders even more than we did in March! Rant over, thankyou for reading; on to the more appealing subject of this weeks menu .............................

Lambs kidneys in red wine £8.50
My theory is that more people like lambs kidneys than you would imagine, but finding them on a menu any time, any place is a rarity. I’m about to find out whether that’s true or not. I have always absolutely loved them, was brought up on them, eat them anywhere I can find them, in any country I’m in. I’m going with Delia on this one with a few additions of my own, passed down by my dad.
Lamb kidneys, Salt, Pepper, Red wine (sulphor dioxide), Butter (milk), Onion, Garlic, Bacon, Mushrooms, Flour (gluten), Thyme, Mustard (mustard), Parsley

Mussel, spinach, cauliflower curry £8.50
It’s been a long time, no Nathan Outlaw, so we’re bringing him back with this mussel, spinach and cauliflower curry from ‘British Seafood’ Apparently it’s a dish he serves to his staff, lucky staff. It’s a great light, midweek supper, but also fantastic on a Friday night after a few scoops in the Radnor.
Ingredients (allergens in brackets) Mussels (mollusc), Cauliflower, Mussels (mollusc), Cauliflower, Spinach, Coriander, Salt, Pepper, Garlic, Ginger, Turmeric, Cumin, Tamarind, Chilli, Curry powder, Rapeseed oil, Onion, Tomato, Coconut Milk

Cauliflower korma, blackened raisins £6.50
Cauliflower Korma, who’d have thought it, I reckon you can korma just about anything these days. This recipe is from the divine Meera Sodha’s lovely book, ‘Fresh India’, well worth a dabble, not to mention a dibble and a dobble (it’s a 90’s thing).
Ingredients (allergens in brackets) Cauliflower, Rapeseed oil, Salt, Onion, Garlic, Ginger, Cardamon powder, Pepper, Garam masala, Chilli powder, Almonds (nuts), Honey, Yoghurt (milk), Milk (milk), Raisins, Almonds (nuts)

Basmati Herby rice, peas, green beans £4.50
To go with both dishes, we’re making a herby rice with peas and green beans sort of thing. It’s one of those dishes we’ll put together that week, so as I’m writing this two months ahead of time, let’s see what it actually turns out to be.
Ingredients (allergens in brackets) Rice, Spring onions, Mint, Parsley, Chives, Chilli, Butter (milk), Peas, Beans

Roast figs & plums in vodka, red wine & cassis syrup £5.00
Finishing off with this delicious recipe from my first ever Diana Henry book, ‘Roast figs, sugar, snow’. This dish as had more than its fair share of outings over the years and remains a constant crowd pleaser. Vodka, red wine, cassis syrup, what’s not to like.
Ingredients (allergens in brackets) Figs, Plums, Red wine (sulphor dioxide), Vodka, Sugar, Cassis, Blackberries