Big, fat-yolked free range eggs, poached to perfection with some simple hot pepper sauce.
Sponge cake with strawberry flavoured custard
Vogel soya and linseed bread, toasted and buttered served hot with three-fruit marmalade
Roast lamb with garlic mayonnaise, chilli and mint
Strong cheese with fresh apple
Stewed rhubarb with vanilla ice cream
Banana bread baked on a base of halved plums
Red dragon pie served with ‘OK’ fruity sauce and cavolo nero
Plain porridge with stewed apple
Mince pie with stilton (I don’t particularly favour mince pies but since tried with stilton I’ll go for them with a quickness)