I made this

On day 2 of my 2 weeks off it was Martin Wishart Cooking School day. It was a lovely day, extremely well planned and you are taken care of very well. Ive just got home at 4.30 and feel like I never want to eat again.

I made Cullen Skink, this blip is Roe Deer on pur lentils and crème de casis jus with baby onions.

Dessert was caramel braeburn apple with vanilla ice cream.

And many bottles of wine.

I've now got a dinner and a silent disco to get to (hoping to dance off all I've eaten !)