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Preserved August 12, 2017

Posted by andrewescott in Dinners.
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On Monday 14th November 2016, we held a dinner at Andrew’s house that honoured food or ingredients that were preserved (or made ahead). Andrew made the dessert, and Pam made the savoury dishes.


Pam began the meal with a fennel soup.


The main course from Pam was a confit duck and lentil salad with beetroot, walnuts & orange.


Dessert from Andrew was gingerbread icecream on top of apple butter and a citrus shortbread. (Picture credit Kerri.)