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- Lia and Juliet’s Supper Club – table decoration
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- Roasted asparagus mimosa
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- Vignarola (light Italian broth of broad beans, the first peas, and baby artichokes) with ricotta and herb dumplings.
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- Lemon geranium posset, lemon geranium sherbet and orange thyme shortbread.
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- Rhubarb and vanilla jam jammy dodgers.
Some very much between course snaps! Friends and colleagues, Lia and Juliet’s Supper & Garden Club on 11th May. During the small amount of time they don’t spend writing, they cook – rather splendid fare too!