To start the festivities, we had one artichoke heart each. Peeled and cooked off in lemon water. Slice and reheated in a little butter, thyme and lemon juice. I inserted slices of smoked filet mignon of pork (smoked by our butcher) in the artichoke.
To follow, grilled sea bream with a drizzle of olive oil just as it finishes cooking. Puff pastry with asparagus and a little spiced paprika oil underneath.
After the cheese and salad, we managed a little chocolate and strawberry cake with chocolate drizzle served with fresh strawberries and for a daring few, some cream with that too!!
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