Dinner on Friday night was the work of genius. Many thanks to our hostess, Sam.
We moved on to salad with beetroot and Stilton – and excellent mix I will be trying again.
The main was chicken and butternut squash, served with green beans and minted new potatoes.
The squash was sliced and used to line the dish the chicken was cooked in. Never had squash done that way, and it was very good – skin and all.
The chicken was deliciously succulent – and considering it was oven cooked, uncovered, that is no mean feat. A long, slow cook was the method.
And finally, the carrot cake. It tasted amazing, and I couldn’t place the spice. It was iced with a cream cheese icing, with lemon and sliced almonds. the cake was moist and firm. And the spice was still an enigma. It wasn’t cinnamon, as the recipe suggested. It was Chinese 5 spice. And it worked a treat – an inspired ingredient substitution! Carrot cake and a cuppa – heavenly…