onion bread red onion strong flour milk pumpkin seeds 50g butter pumpkin soup 8 oz gruyere sourbread garlic 800ml cream chestnuts battered beetroot 1lb beetroot parsley flour butter 3 eggs shallot 220g butter 60ml cream black pudding & foie gras watercress apple juice 200ml cider vinegar 1kg granny smiths + couple apples shallots vanilla caster sugar chervil pumpkin ice cream 5 eggs 250ml double cream ginger MORE PUMPKIN! (3/4 cup) granulated sugar dark brown sugar pecans praline Schedule ======== Friday night Ice Cream + Praline Stock Clean pumpkin, boil seeds cook beetroot make apple chutney Saturday Morning ---------------- make apple juice reduction Fry onions make horseradish base Infuse cream for soup Clean the foie gras Fry onions, and prep cabbage ready for reheating. wash salad & make dressing Saturday afternoon ------------------ 14:00 start cooking 15:30 Start Onion & Rosemary bread 16:30 Prepare Pumpkin soup 16:45 Start Pumpkin soup (say 50/100g per 400ml cream? So for 1.5litres maybe 200g-300g) 200g worked 17:00 Potatoes roast pumpkin seeds make croutons prep the foie gras slice the black pudding mash the potatoes slice apples make up the batter - 18:50 Bread comes out - 19:00 Soup croutons on out/down - 19:30 Serve the soup heat the cabbage and put in warm oven reheat horseradish sauce (keep in thermos?) Heat milk/cream reheat potatoes, put in warm oven fry black pudding - set aside in low oven fry the beetroots fry foie gras Assemble