For starters I got inspired by my Scandinavian roots, I am after all quarter Finnish, and introduced Chu to the wonders of Gravadlax, a smoked salmon that is cured with dill and served with an amazing honey mustard sauce. We had ours on blinis and with sour cream- for me the perfect non meaty starter!
here and I would fully recommend trying this surprisingly simple recipe at home, the flavours working incredibly well together, the sweetness of the figs wonderfully counterbalanced by the saltiness of the gorgonzola, making this a moorish and satisfying main that I shall definitely add to my recipe repertoire.
For dessert I wanted something simple and not too heavy considering the cheese coma that we faced post mac n cheese. I love Baileys but always think that Christmas is really the only time when it is appropriate to chip out on a bottle and thus wanted it to be at least part of our dessert (also meaning I could obviously drink the rest). Poured over some of our favourite ice cream flavours, Chu thankfully introducing me to the wonders of Haagen Dazs pralines and cream , and topped with some chopped up crunchie because hey who can say no to a bit of honeycomb, this dessert may not win me a place on the Great British Bake Off in its sophistication but was a delicious end to a great evening!