Very dear old friends Stu and Sharon were coming for supper. Time to try out a new recipe on them.
To start had the trusted slow roasted peppers with crusty bread for mopping up the juices.
For main was Seared Pork fillet coated in Dijon mustard and tarragon, on a bed of puy lentils and apple with a herb aioli and purple sprouting. With a side of sweet potato dauphinoise. Was a delicious combination and groaning tummies agreed! Recipe will be posted later.
For desert my famous triple chocolate brownies, berries and vanilla bean ice cream!
