This is what we had for supper tonight. First we had a cold Mushroom soup , made with half a pound of chestnut mushrooms sweated with a sliced onion and half a litre of beef stock added, then blitzed with the stick blender and some Greek Yoghurt added to taste.
Then the roulade with spinach andgarlic plus some pine nuts. Finally nectarines in red wine, on a slice of almond and apricot cake Some raspberries added for colour and acidity.
At last, an evening when we could be outside , enjoying the balmy air. What a change.