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mac and cheese with lobster and saffron: 10oz gruyere 4 oz cheddar 3 oz parmesan 3 oz asiago 32 oz milk 1 onion 2 sticks butter 3 1/2 oz flour 1 lb macaroni noodles white bread (not sourdough) for breadcrumbs whole cloves, bay leaf, nutmeg, salt, pepper 1 lobster tail saffron beet salad bunch small red and gold beets 2 blood oranges olive oil mache, spinach or arugula leaves fresh mint chili flakes walnuts
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molten chocolate cake 8oz good semi-sweet dark chocolate 2 sticks unsalted butter 1 cup superfine sugar 1 cup self raising flour whipping cream (to serve) berries (optional) white peach & prosecco bellinis 2-3 white peaches (or 8oz nectar) 1 bottle prosecco or champagne raspberries (optional) mint sprigs
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