New Year's Eve we took a lighter approach and enjoyed oven baked herbed salmon with mushroom couscous and steamed carrots.
It is all about balance... dessert was leftover ginger cake soaked in rum with lashing of custard. Champagne flowed hours later to ring in the New Year!
Buttery sweet scones with raspberry chia seed jam and fresh fruit brought New Year's Day brunch together nicely and carried us through to dinner.
As the plummeting temperatures of the past few days... minus 40!, started to rise towards zero, New Year's Day dinner was a comforting bowl of slow cooker stew.
Followed by a decadent selection of Fortnum & Mason's Glacé Fruit for dessert. Sweet and indulgent worth sharing. It is all about balance.
Hope everyone had a wonderful time ringing in the New Year and are looking forward to 2018 and what it will bring. We are! - JD
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