The meze table

Made a late decision to take on supper today, and it turned out well. This was the first course - from left to right Greek salad, fried halloumi (from Welsh goats rather than Cyprus sheep), lountza (dried, smoked pork tenderloin from Cyprus) and garlic, thyme and lemon pitta freshly made by Huw. Unfortunately I forgot to photograph the second course - loukanika cooked with peppers, shallots and tomatoes, mutton steamed and dusted in cumin Moroccan style then tossed with sauté potatoes, braised courgettes, rice cooked in pigeon stock. The third course (produced by ceridwen) was figs in syrup. All rather delicious...