Lee's been cooking. He's been all over his recipe books this past week deciding on his menu for Sunday lunch. We delivered the rolled up and tied with ribbon menu on Wednesday. We had twice baked goats cheese soufflé, roasted shoulder of lamb, rack of lamb and lambs liver, followed by an apple tart tartin, tea and coffee and the Northern Irish 'fifteens' (above). (Amy had some squash and chicken, I didn't think she would fancy soufflé).
We had some wine, I had a little too :)
And I got to serve tea in my pretty teapot Yvonne gave us for our wedding :)