Trio of fish starter for the annual dinner for the Royal Naval Association Tewkesbury branch

This is becoming  a bit of a fixture - the 3rd we have done for them - can't be bad! Nice venue - only thing missing is a kitchen. All we have is a room and some tables. Luckily I live almost across the road so I could use the kitchen at my house plus chafing dishes in our wannabe-kitchen. The other folk who were supping pints in the bar thought I was cooking it all outside in the van..... well there's an idea!

Trio of fish starter - tiger prawns in garlic butter, salmon rillette wrapped in smoked salmon and shot glass of smoked haddock chowder.

So I came up with this trio of fish starters - always trying a different variation. The smoked haddock chowder in a shot glass had gone down so well at an event we did just before Christmas we had guests coming in to the kitchen begging for more. And garlic prawns - well everyone loves those. We had those frying in a wok on a camping gas ring - the aroma filling the bar making everyone hungry.

The pork tenderloin en croute went out so fast no photo. There is a dessert pic on the way - once my handy assistant has his iphone repaired......

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Smoked haddock kedgeree - just what you need for Sunday brunch!

"So what do you do the rest of the week then?" Common question lots of people ask when we're chatting as we're preparing their dinner party. I was asked it last Saturday too as I was in the middle of making beef wellingtons - it does actually make you lol inside. There is actually quite a lot of preparation behind what we do. Organising packing lists, shopping lists, prep lists, to do lists, lists of lists. And emails, quotes, accounts, VAT, the odd weekday corporate event, seemingly endless laundry.... and somewhere between that you have to do a bit of cooking - it's amazing how the week fills up from one weekend to the next :) I long to live in Hogsmeade and the food would magically appear on the table, only I don't and it doesn't. Wouldn't be any fun anyway! 

I was making this around 4am on Saturday morning - as you do - for a brunch delivery before setting off do to a hen party cookery session.

Curry rice pilaf - a variation on this recipe & using basmati rice. Add whole spices too - cloves, all spice berries, bay leaves, cardamon - whatever you've got on the shelf. I used the rice cooker.  Perfect  rice every time - it really is a life changing piece of equipment in the kitchen. 1 cup rinsed rice = 1 cup of water.

Smoked haddock poached in milk. Milk is then used to make the curry sauce that goes with it.  It's the curry sauce which makes it so delish!

Wait - something's missing. Oh yes - hard boiled eggs.

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