On Thursday, with the chef away on his holidays, it was down to me to fill the hungry bellies of all 14 of us left on base. Here's the menu I served up with varying degrees of success:
Breakfast: Cheesy rolls, cheese and olive rolls, cheese and sundried tomato rolls, cheese and herb rolls...you get the idea. Various experimental seedy breads and plaits.
Lunch: Vegetarian Lasagna, Pizzas, Chicken in a red wine and herb marinade, Cabbage (which started off purple but somehow turned blue), Guacamole and Marinated Olives.
Rhubarb yoghurt for dessert.
Dinner: Tartiflette (French potato gratin with bacon), Honey and Mustard Chicken, roasted vegetables, courgettes and spinach with feta (which went more than a little bit wrong).
Chocolate Mousse for dessert.
I only used about 2.5 kg of cheese in all that lot, not bad eh!