We began last night's dinner with a beetroot and goat's cheese tart garnished with caramelised red onions and reduced balsamic. The goat's cheese was lightly whipped and flavoured with fresh thyme and lemon.
Next up, we served sirloin of beef cooked sous vide and garnished peas, carrots, baby onions, turnips and sauteed potatoes. The meat was served pink and topped with Bearnaise sauce.Our veggie friends received pan-fried bubble and squeak with the same accompaniments as the beef.
Dessert was an apple and cinnamon turnover served with homemade ice cream.