Fine dining

I am on dinner duty tonight.

I plan to start with an amuse-bouche featuring a claw of an Ythan shore crab, gently sauteed in Himalayan Yak butter, and served on a bed of sea sand in a Skye scallop shell. Just before serving it will be finished with a saffron infused barnacle broth seasoned with Cornish sea salt.

Or, I may go for the leek and tattie soup.