Relaxing with Greek milk (ouzo). Spent many hours thinking about what’s next for the secret supper society. If covid stays controlled our plan is to open occasionally for private suppers for between and 10 and 16 guests during the winter months and back in the dining room. It’s just an acorn of a thought at the moment but we would love your feedback… . . #supperclub #foodie #privatedining #oxfordshire #secretsupper #secretsuppersociety #supportlocal
I’m back. But not for long. I’ve fallen out of love with FB. It makes it so hard to share for people like me and I’m sick of messages trying to monitorise everything. Please note my use of the word “hack” in the video. I guess that means a shortcut or in my case a flavour enhancer. In future I’ll be mostly on Instagram @secretsupper
It’s been all about beetroot for the last couple of days in the name of recipe testing. Last night’s risotto and today’s ravioli with the beetroot as the hero.
I roasted the beetroot with a good glug of extra virgin olive oil and a generous amount of Maldon sea salt. Wrapped in foil and baked for 90 minutes at 180C fan. Left to cool, slipped the skins off ready to use in both recipes.