Ready for roasting

Red onions about to be roasted with baby beetroot and served with a deglazed mix of stock and balsamic vinegar.

Slow cooked lamb (from the hunter - home kill, not hunted) and freshly picked spinach will round out the first course.

Stewed apples mixed with thawed boysenberries and yogurt served with a little unpasteurised honey will complete dessert.

A fine dinner for a Friday night shared with my friend Nicky. A good start to the weekend.