Rather tasty

We have eaten very well over the Christmas period, and I’m not certain it’s stopped yet. Our chicken on Christmas Day, roasted with potatoes, parsnips, carrots and sprouts, with a bit of black pudding on the side was succulent and delicious. And since then we have enjoyed a tasty bowl of chicken and roast vegetable soup, and tonight we had a chicken and leek pie. On Christmas Eve we had scallops with a raisin, caper and olive dressing, which was delicious served with a rather nice Mersault from Olivier Leflaive, a winegrower based in Puligny Montrachet - who we love to visit whenever we are in that area.

Then on Boxing Day Brian cooked us some lamb cutlets, with a herb crust - they were so tender and very tasty. We had them with potato and celeriac dauphinois. We made a passion fruit parfait to have for dessert. I’ve never made one before, but would definitely do it again, it was not as difficult as I’d always imagined. It would be good to try some other flavours too - bergamot (I bought Brian some Bergamot syrup for Christmas), amaretto (my favourite liqueur) and maybe mint, I think the freshness would work well.

Tomorrow we will start on decorating the Jeroboam, I definitely need the exercise, and I am looking forward to getting started.