A proper Sunday lunch

Sunday lunch is one of the best things of the weekend and this Sunday I had an order for a rib of beef with all the trimmings.

I had some mushrooms left over. I removed the stems and filled the caps with the last of the bassajo blue cheese and black garlic and baked it as an appetizer. The flavour from the bassajo cheese, the garlic note and the mellow mushroom was a great combination.

I had made a lemon and garlic dressing for the salad and mixed this with a few left over prawns as an extra appetizer, just a small bite.

After that it was time to tuck in to prawns in butter cooked with garlic and chilli, inspired by gambas pil pil, eaten with while sesame crusted roll, very nice and I choose not to think of the nr of calories!

I had bought a rib of beef and cooked it whole and on the bone

I served it with red wine gravy, roast potatoes, cranberry jam, pan fried oyster mushrooms and
Brussels sprouts picked from the allotment

A salad with cabbage from the allotment

Yorkshire puddings, what English Sunday lunch would ever be complete without them?

It was all washed down with a beautiful Margeaux from 1996.

There was no room for dessert but perhaps a tiny sliver of cheese!

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