Colin cooked his speciality duck á l’orange and I had responsibility for the starters and dessert. In the event we had volunteered to pick Chris up and take him to Heathrow Terminal 3 during the day. It was a bit of a nightmare journey on the way back with Satnav and phone directions conflicting so I did not have time to handmade my courses. M&S saved the day though.
Here’s a montage of our meal and detailed menu below:
Starters - crab and prawn mouse and salmon mouse with king prawns;
Main course - duck á l’orange with roast potatoes and carrots and greens and lovely sauce;
Dessert - raspberry roulade with cream
Accompanied with a bottle of Italian red wine
Positive - One of Colin’s best ever orange sauces!
