ToDo ==== make creme brulees make chocolate sauce keep warm make scrumpy reduction, dice apples, add to reduction keep warm shop for artichokes, micro-salad, foie gras make Bread make basil oil make rhubarb chutney prepare beurre blanc vinegar make creamed spinach - fix the chair peel artichokes make (strawberry?) salad dressing make salad put pudding sauces, red onion marmalade in oven slice black puddings fry black pudding make beurre blanc keep warm boil artichokes for 40 minutes warm rhubarb chutney warm spinach roast confit duck for 40 minutes (or is it 15?) shred confit duck make sherry vinegar reduction fry foie gras finish with sherry set in oven to keep warm jus de fraises turn out creme brulees blowtorch creme brulees Dishes ===== Bread Black Pudding Chocolate Sauce Scrumpy reduction salad Confit Duck Foie Gras Terrine Rhubarb chutney micro salad Jerusalem artichoke creamed spinach Rhubarb (&strawberry?) creme brulee dried strawberries jus de fraises Shopping ======== Confit Duck ----------- rosemary thyme 6 duck legs more salt? Starter ------- scrumpy/cider salad apple Main ---- ginger micro salad shallots more artichokes Creme brulee ------------ strawberries - to dry and to juice 350ml double cream 125ml UHT whole milk 6 egg yolks Schedule ======== Confit Duck Dry strawberries jus de fraises scrumpy reduction chocolate sauce creme brulees Saturday -------- boil artichokes in acidulated water - 40 mins make beurre blanc warm rhubarb warm spinach roast duck legs 15-30 mins shred duck fry foie gras finish with sherry vinegar