Out of my comfort (zone) food.

Tomorrow I am catering for 16 people for lunch on a corporate day on the farm.
I have decided to cook hearty casseroles rather than the suggested cold buffet.
Which means I have spent most of the day in the kitchen.

There is a huge 'Coq au vin' resting on the hob, (Steady) oozing with flavour and waiting to be finished off with giant croutons.

This is the veggie option under construction. Its butternut and chickpea casserole ( with leeks) which will have creme fraiche and tarragon stirred in and a potato and cheese cobbler topping. At the moment it tastes a little bland, but hopefully the flavours will improve overnight - I've left it open for the kitchen elves to work their magic.

I don't eat a lot of meat these days, but I know which I would choose.

Ooh and for pud there are home made plain and coffee meringues and mouth sized bites of rocky road... well they fit in my gob in one, anyway.