Menus for the Cookery Exchange, October 2006

Dinner (Friday Evening)       

• Curried eggs, garnished with watercress
• Tuna and salmon cakes served with a tomato sauce
• Beef in Guinness with colcannon
• Traditional Trifle 
• English cheeseboard

Sunday lunch (Sunday Evening)

• Courgette and mint soup; butternut squash soup
• Leg of lamb in scrumpy; potato and celeriac puree, peas
• Blackberry and apple crumble served with crème fraîche
• Gin and lime jelly

Dinner (Monday Evening)

• Ghillies’ smoked salmon
• Chicken and leek pie with carrots and broccoli or mange tout peas
• Caledonian cream dessert with shortbread
• Scottish cheeses

Each evening we served savoury cheese biscuits with sherry as an aperitif