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