Winter supper club

A lovely evening hosting a private supper club for five fabulous ladies.

The menu consisted of a clementine martini on arrival with roasted spiced nuts, followed by my traditional pitta, hummus and garlic yoghurt dip.

I then served a main course of roasted chicken thighs with fennel and orange, served with cavolo nero in a pecan and herb dressing, sumac roasted potatoes and roasted baby carrots with cinnamon and yoghurt, and finally a dessert of chocolate almond torte with cointreau cream.