No Turkey In This Year's Ice Cream

As usual, the tried and trusted Diana Henry continues to delight. Before her bumper bundle of crowd-feeders appeared recently in the printed and online Stella Magazine I thought I'd planned more or less all for this year's menus. As I got to the last of the recipes I'd determined to store most for future use but I really fancied some of that 'Turkish coffee ice cream' as soon as ever was possible. Its simplicity was over-powering. 

Just one problem. I have not had instant coffee in the house for six years or more. Coffee snob, eh? In my defence I do have a bottle of 'Camp' chicory and coffee essence for baking. Four teaspoons of that replaced the coffee powder ingredient. I discarded Diana's geography suggestion and took things away from the Turkish connection with a freshly pulled triple shot of hazelnut espresso (also kept for baking duties).  The cardamom seeds were steeped in that until cooled. Noting the information that this ice cream is likely to set a little hard, I added 20 grams of liquid glucose to compensate in a small way. 

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The bowlful above shows the mix after being churned in the almost frozen bucket used by our ice cream maker. This had seen plenty of recent action with six custard-based mixes and a couple of sorbets already boxed and stored. The gel in the bucket seems to like three days of freezing to be efficient and the coffee mix responded slowly in an impatiently used one and a half day old frosty environment. 

The texture was still convincing but after freezing it does appear firm. I reckon it will be fine with that recommended fifteen (or more) minutes out of the freezer before serving. 

Having had several sneaky spoon licks, the taste which comes through is a fully-fledged bolt-on first prize candidate. If scooping proves tricky I can guarantee that letting it melt to be drunk as an indulgent iced coffee is worth considering. Although carving off a thin slice straight from the freezer and eating it between two thin biscuits would deliver the flavour delight immediately.

Make it. This one is not just for Christmas.
 

A good try… but no conversion

#SpoilerAlert - Details of the current series of 'MasterChef: The Professionals' contained within.

“Whatever the result, Adam Handling has a very bright future ahead.” When Michel Roux Jr. expressed that sentiment (I don’t have the exact words) in the final programme of MasterChef: The Professionals 2013 I thought he was preparing me to see my favourite chef of that year come in as runner-up. Which he did… and went straight on to enjoy that very bright future.

The latest episode of this year’s series had Marcus Wareing critiquing the dessert of Matthew Campbell. I hurried to catch up with my recording of the programme after seeing this tweet from chef Wareing:

With apologies to proper fans who watched live, here is a little of what went on. Marcus thought the 'show-stopper' artichoke dessert offering "very, very heavy". He liked the ideas but wasn't a big fan of the dish... which generated this reaction from Matthew:

As you can see, Matthew doesn't actually say 'old-fashioned' or 'stuck' but I suppose 'classic' is not 'modern'.  His words might be interpreted as less than odd, and even complimentary. But those words were the impetus for Marcus' tweet. He continued with just one more comment on the situation which could be seen as demoting Matthew from 'chef' to 'cook'. 

Of course, the results which will only be revealed to us this week have been known to all involved in the programme for some time. I will watch the last episodes with extra interest. I still don't mind which of the chefs wins. I refuse to let Matthew's style and presentation of himself as opposed to his cooking get in the way of that enjoyment. But there is a big prize in store for the winner. Like other finalists, Matthew has already established a high profile on social media. He has a book ready for publication next year. He has certainly attracted the praise of other cooks and chefs. Vegans are rejoicing... but they know that Michelin starred chefs have been using vegetables in dessert for at least a decade, don't they! Matthew's promotion of nutritional gastronomy doesn't seem too whacky or even dangerous so far. But, whether he wins or not, I will discard him if he descends into a world where pseudo-science underpins his cooking. He could be about to make serious amounts of money on the back of his appearances in the BBC show. That will all be meaningless to me if he 'earns' that money from diet 'fadiots' who are after a quick and unsubstantiated fix rather than good honest cooking. At least some of those have already fallen into the trap of saying that Matthew is cooking without sugar.

Marcus has no need to justify, explain or defend the excellence which he has achieved. He could easily flick away 'odd' criticism by ignoring it. So, is he preparing us for Matthew's fall from grace... or am I whipping up all this from a bit of froth and starting to look a bit thick? 

The next programme is airing as I post this. Best go and see what's cooking. I'll applaud loudest if flavour is the focus. Good luck to all!

Link to Matt's tasty Instagram account here.
He uses Facebook too.
Oh, heck... Matt also has a fine looking website complete with blog.
I'll let you find some of the hundreds of links to Marcus Wareing!

14 Upgate

14 Upgate,
Louth, Lincolnshire

Visited for dinner, 8 November 2017

Social media does continue to show its positives every now and then. Casually following a link on Facebook, I found myself looking at the 14 Upgate website and wondering why such an interesting, and interestingly close restaurant had not come to my notice before.

There are no starred restaurants in northern Lincolnshire but 14 Upgate is in good company and gets a ‘Michelin Plate’. That is the same accolade as ‘Winteringham Fields’ and three other establishments in the 2018 Michelin Guide.

Tasting menus only are available here. Four courses are offered on a Wednesday evening and six for the following three nights. Suggestions of a healthy work/life balance there.

We booked. On a Wednesday for three people. That was mildly unusual but Mum was staying and we wanted to include her in a paid-for meal which could either be put down to experience or would encourage more visits.

Seasoned restaurateur Andrew Leonard is Front of House. In fact he is Front of Everything except the kitchen which is the domain of Michael Bullamore. Andrew guided us upstairs for pre-dinner drinks. The wine list offers ‘usual suspects’ and some interesting alternatives, all at sensible prices. The first tastes of chef’s food came along as canapés.

Carrot Jerky, Mint Yoghurt.
Much more forgiving in texture than meat jerky, the carrot retained its sweetness. Minty yoghurt was a good, mildly sour foil.

Fish Nuggets & Our Own Tomato Ketchup.
We should all make a version of this in our own kitchens as a crowd-pleasing ‘nibble’. Christmas is imminent as I write and will provide a good excuse for doing just that. Although almost any homemade ketchup is going to satisfy, this Louth recipe was lovely and counted as our first suggestion that chef knows very well what he is about.

Downstairs again for our meal.

Malted Grain Bread & Butter.
The absence of good bread can let the side down. No let-down here.

Celeriac & Apple, Pistachios, Louth Cured Pancetta.
Warm up the flavours of a Waldorf Salad? Why not if it works this well. Flavour and texture were very satisfying and the warmth of the base elements slowly melted the pancetta fat into something even richer and more indulgent than any cold mayonnaise dressing.

Leeks, Brown Shrimp, Hazelnut & Lemon Butter.
At a push you could categorise this as ‘Surf & Turf’. The leek, of course, was a much less intensively farmed product than the usual meat element but animal fats were not needed to provide any more flavour. Again, the ingredients had been understood, valued and combined to give so much more than might have been expected. Sweet leeks were charred just enough to offer a balancing bitterness. Shrimps held on to a suggestion of the sea and lemon was pulled back so as not to overpower anything. If I had to pick a favourite from the evening this was it.

Leek, Brown Shrimp, Hazelnut & Lemon Butter. Picture from @michaelbullamore Instagram account

Local Beef Skirt, Beetroot & Horseradish.
No hiding place with this one. Masquerading as slices of rare sirloin steak and tasting just as good, a cheap cut of meat was given top billing. All achieved by sous-vide cooking and last minute pan searing. The beets were more sweet than earthy and my personal taste wanted an extra hit of horseradish. But the meat was perfectly seasoned and finished and the dish still offered much more satisfaction than you might expect from such a simple plate.

Another beef skirt dish. Picture from @michaelbullamore Instagram account

Baked 55% Chocolate & Violet Ice Cream.
Dessert did not rely on the fancy work of a pastry chef. The simplicity of two elements was enough to bring a smile though. Warm, crumbly, chocolatey, cakey slice contrasted with cold but gentle and rather sophisticated violet. A very successful pairing.

The underlying simplicity of each dish means that you can focus on flavours. These are brought out in abundance from just a few elements. Which means that a small plate still holds challenge and interest.

We shared the twelve seat dining room with six others on our visit. Even a limited number of covers doesn’t guarantee constant personal attention but Andrew makes a fine job of serving, informing and explaining… and judging the right time to withdraw. He is the perfect foil to Michael’s kitchen magic.

If I’ve whetted your appetite this is the time to think seriously about booking. Don’t expect to enjoy all, some or any of the dishes I’ve described. Chef is confident and clever and, importantly, competent enough to react to daily availability of fresh produce. He will change his menu according to markets and seasons. So much better and more interesting than trying to give the customer what they want. And you will want what he is offering.

A lovely, short chat with Michael after service revealed that his favourite chef is Simon Rogan. This information gave all the night’s cooking even more clarity. There is no reason, on current evidence, why he shouldn’t develop far enough to garner the starry Michelin accolades of a place like ‘L’Enclume’. After all, chef Rogan was once as good as Michael!

This delightful dining opportunity is two years into its existence in Louth. It is a great chance for you to be looked after by two people who understand how to deliver quality and enjoyment through hospitality. This all comes with terrific value for money. I guess if Michael fulfils the promise of his culinary skills, he could well find work further afield. At present, a recent family addition (Congratulations!) might settle him here longer. But we will certainly book again soon just in case. And as long as chef remains we will continue to book.

The only bad feeling I have regarding this place is that I didn’t know of it sooner... so thank you Facebook!

'Gill' - A Taste Of Chef Gilles Tournadre's Normandy

Gill, Rouen

“La ‘Star’ ici c’est le produit!”

Visited for dinner, 7 September 2017

We spent the second night of our annual trip to France in Rouen. Despite all the city’s other attractions, this meal was the prime reason for our stay.

Some occasions are eagerly anticipated. Sometimes that anticipation is met and, with additional unexpected delights, exceeded. This was one of those occasions.

Detail of image from restaurant website

Sylvie Tournadre greeted us and ushered us through to our table. The restaurant space is full of elegance and sophistication (as is Mme. Tournadre!). Materials and finish all suggest relaxation. A good mood is set for enjoyment and digestion. No view of the Seine through closed blinds in the evening but that means less distraction from what is about to happen inside.

As a start we ordered champagne and reacquainted ourselves with Louis Roederer’s Brut Premier. Canapés came to accompany. Mini cauliflower tartlets which had a citrus, perhaps sumac, tang… I’m flapping already, aren’t I? A beetroot mousse was also lightly spiced. A cube of set Parmesan custard with bacon powder topping was a familiar friend which I really must make at home soon.

French and English language menus arrived and I cheekily pointed out a couple of improvements to the English text while ordering. Our six choices coincided with four of the ‘Spécialités’ listed by the Michelin Guide for this restaurant. 

Blue for Jan's choices. Yellow for mine.

* Asterisks by dessert items signify that they should be ordered at the beginning. I still find that a quirky and mildly bemusing cultural trait in France.

An amuse bouche of courgette mousse was light but was made more interesting with chestnut garnish.

CRISPY PARMESAN CHEESE TART Seasonal cooked and raw vegetables, Truffle juices

Jan’s Cheese Tart starter was the only thing which sat slightly uneasily amidst a succession of triumphs. Ingredients were fresh with cooked and raw vegetables giving texture but the baked disc of Parmesan crunch looked clumsy and made things awkward to eat. However, flavour was in abundance – so the prime objective was still met.

BLACK RADISH CRAB RAVIOLI Celery and ginger oil dressing on a shellfish cream

The crab was in fact a cannelloni. That prompted one of my accuracy in translation interventions. Italian influence was taken over by that of the East… Chef loves Japanese cuisine. It actually had all the freshness of a Vietnamese Summer Roll. Whatever the influences, they took second place to flavours. Clean, delicate, sea-stroked crab was supported by lightly marinaded and dressed vegetables. The shellfish cream was held back but it still had enough intensity to complete a balanced, stunningly fresh dish. Just after our visit, Chef generously posted the recipe for this. Presentation on the night was even more careful and pleasing than his recipe photograph.

SEA-BASS Pan-fried fillet with Cider juice, Apple and onion marmalade, Creamy Calvados foam

The Sea Bass fillet was the most generous I’ve seen. Not the sort of thing you can get from a farmed product. Beautifully fresh fish took centre stage. The acidity and sweetness of apple and allium were in perfect balance. Sumptuous in flavour and texture. And yet, they still did not overpower the catch from the sea.

Detail of image from restaurant website

PIGEON Roasted à la Rouennaise, Lacquered and preserved leg, Seared duck foie gras, Herb ravioli

My main was a more complicated dish. I always try to approach food at a slow enough pace to gain maximum appreciation. The pigeon stopped me completely in my tracks. The perfection of treatment is remembered as I write this and my eye is repeating the same tear of emotion as appeared at the meal. Foie gras had reduced to a liquid emulsion. The breast meat was so soft. This was the sort of experience which underlines how wide is the gulf between my own cooking and the perfection available elsewhere.
A tiny confit leg was lacquered with five spice and provided a tender, sticky, meaty lollipop which disappeared all too quickly. Pan juices were in evidence but their flavours were already embedded in each mouthful. As you see, I did get that raviolo. Pasta was perhaps a little thick but it had the perfect amount of resistance needed before discovering the tender vegetable filling. 
Another Norman Conquest!

Rhubarb 'soup' (more like a thin jelly) topped with apricot mousse came along as a pre-dessert. Just enough zing to clear our palates.

MILLEFEUILLE À LA MINUTE  Bourbon vanilla
This was a no-frills classic. Of course, the pastry had enough frills to plump up the petticoat of a 1950s jive dance skirt. All the lightness, paper-thin crunch and creaminess was finally overcome by the rich seduction of vanilla. Simple... and simply delicious.

Detail of image from restaurant website

TRADITIONAL SOUFFLÉ  With Père Toutain Calvados, Sorbet and apple mousse
A decade ago the host at our Normandy holiday property recommended the speciality Calvados soufflé at a local restaurant. It was so poor that I’d not risked another since.
This soufflé was generous fluffy egg. A wide spoon appeared and created a deep gap into which was poured more liquid distillation than I would have thought necessary. How silly that thought proved. Not usually a fan of heavy alcohol in dessert, here this slug of ardent traditionalism seemed wholly appropriate. I had more delight to contend with. The mousse was much closer to a sticky slab of pressed fruit but no worse for all that. Apples found further expression in the sorbet with its fruit and herb-driven smoothness. The herb was basil, by the way. Apple matchsticks sharpened up everything with a lime zest and citric acid hit.
A proper sensation. It was fully worth that ten year wait to redress the balance.

Detail of image from restaurant website

We've reached the point where I say that the coffee was good and that I was too excited to take enough notice of the mignardises to give them proper description here.

Sommelier, Franck Barbay, deserves special mention as a lovely part of our memorable evening. I didn’t quite make him redundant in his main task but he didn’t argue when I spotted Yves Cuilleron’s Lieu-dit "Digue" 2015 Saint-Joseph on the wine list. It proved to be a successful choice. What made Franck stand out was his constant but never intrusive attention. I was able to see him reflected behind me working close to a ‘mis en place’ for wines. I know that he could not see me as his back was turned. But as soon as I shifted to take off my jacket Franck was magically at my shoulder to complete the operation. He certainly made me feel special but I know that he gave everyone else the same regard. He adds warmth and polish to the whole dining experience. It must be said that no-one else lets him down in that respect.

There is a team effort here which ensures a seamless delivery of food, drink and hospitality. People who could stop short at doing a very good job instead turn into friends and create a feeling that you are the centre of a small universe, and, for a few hours at least, all is right in the world which you inhabit.

We were here because of a recommendation from David and Helen Everitt-Matthias on their restaurant website. As we paid our bill we alerted Sylvie to this. She had no idea that ‘Gill’ had been highlighted in that fashion. As Gilles emerged from the kitchen she shared the information and her delight with him. Although visits from Cheltenham to Rouen are regular, Sylvie and Gilles have not been to ‘Le Champignon Sauvage’. This is explained by the support which they give to Sylvie’s parents in holiday time. Both in their eighties, they are winemakers from Bué in the Sancerre region.
We had a lovely relaxed chat about the food we had just eaten, tried to give it the praise it deserved and left with a suggestion from our hosts that they are more determined to make the return trip to Gloucestershire now that their daughter is based in England.

But we didn’t leave without collecting the bag brought with us. At the next corner we changed into its contents... more sensible footwear. At least one other dining couple admitted to the same plan as us that night.

The walk uphill to our accommodation was dreamy and effortless.

Deliaaargh!

I've said elsewhere that about half of our festive cooking will rely on recipes from 'Delia Smith's Christmas'. Which means that I would have had her in mind this week even without reports on her post-palace pronouncements.

I remember her TV series of 'How to Cook' and its accompanying books and asking why on earth Delia needed to repeat exactly the same output of twenty-five years earlier. Of course, a new younger generation were in need of the sound basics which I and millions had taken on board when we were that new younger generation. No harm in repeating (rehashing sounds a bit derogatory) good basic recipes and tips for success in cooking. Now that the digital age is upon us it is certain that many have no habit other than resort to the internet for their guide and inspiration. And much sound and sensible stuff is readily available. What you seldom get online is the type of cookbook content which I will continue to buy – the one which is dripping with ‘proper, satisfying’ food writing. Instructional text is fine but publishers still seek out and find authors who surround their passion for food with a deeper understanding of the history, origins, colour and just plain magical stories and poetry which abound in the world of food… and have the literary skills to make those details so vibrant and alive. I won't dwell on the merits of food photography. I revel in that whether it be in analog or digital form. But it always comes second to my enjoyment of the written word as creative and tasty as the food it describes. 

There is an increasing abundance of good writing available through electronic means but it will take a heck of a long time for publishers to be threatened into discarding their physical, book-bound medium. Let’s face it, we are still presenting text and illustrations in the same format as monks in a scriptorium did a thousand years ago!

So… Delia is wide of the mark in identifying the demise of the printed cookbook..

As for her crass, ill-informed and stupefying pronouncements on the state of UK restaurant offerings… ah, yes, I’ve given a few clues as to how I react to those.

I continue to buy into Delia’s reliable and sound advice on the elements needed to cook well at home. I have used and benefited from it for years. There are other approaches and styles of cooking. They are achievable in our own kitchens but many will only experience those if they pay for them to be cooked by a professional. And the offerings from the vast majority of current professionals is totally counter to the lazy descriptions which Delia has chosen to use. I truly do not understand why she decided to air what amount to ridiculous judgements on our vibrant restaurant scene. I do not exclude or forgive the few individuals and concerns who let down the side with scarcely a nod to substance and a silly slavishness to style. Many were able to get away with that twenty years ago. But today harsher commercial considerations demand an honesty which, whatever the style of cooking, almost always guarantees pleasure through flavour.

Delia might do better to mount a mild attack on the sort of presentation which piles a plate high with more of something which won't taste too great even at the first mouthful. 

Having the incredible opportunity to work in a Michelin starred kitchen recently, I watched as plate after plate left the pass. Each one had all those “poncey and chefy” touches which Delia dismisses so readily. And each one was filled with the most stunning variety of perfect flavours, achievable only with consummate skill and touch, often using produce so fresh it had still been growing two hundred metres away earlier that day. The preparation which had gone into every mouthful relied on a concerted and united effort to bring excellence to the customer. An honest chef, whether Michelin starred or not, does not present with visual style unless it is backed up, matched and often exceeded by flavour.

I do not identify Delia’s words as those of someone heady with the award just bestowed upon her… or as the uttering of someone compromised by alcohol. There are no suggestions that her mental faculties are failing significantly. Which leaves me struggling to find any honourable reason for her willingness to undermine and denigrate the profession of which she is a part.

Shame on you, Delia, for betraying your fellows with unfounded and bitterly disappointing swipes and slashes (I didn't count the dots). I will think of you just a little less kindly this year... but I shall do so as I savour your Classic Christmas Cake recipe yet again.

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#NoHardFeelings - Last week in the kitchen produced a Creole Cake, a Christmas Cake, a Christmas Pudding and Mincemeat... all from Delia's seasonal recipes.

The Star Inn, Harome... State Pension Age Dining

A review of our first eating experience at The Star Inn has already been posted here. The menu and cooking were great and it was obvious we would visit again. My sixty-fifth birthday merited some special celebration and Jan and I chose to book for dinner at Harome on the day.

That first review was pretty heavy on the details of an almost flawless meal. This account of my birthday dinner will be lighter on that score. But please don’t think that the food was any less enjoyable. All courses matched the quality which we were expecting. As previously, Steve Smith led the kitchen brigade and ensured that things were right in so many ways. And I finally treated myself to the stuff of legend… the Black Pudding and Foie Gras starter.

Earlier in the day I’d been treated to ‘Black Pudding and Foie Gras’ in another guise. We didn’t set off for Yorkshire before a few presents were opened. My son and his partner insisted that I unwrap their thoughtful and very welcome choice for me before leaving home. There is a smattering of Andrew Pern’s Star Inn recipes on the internet but it was terrific to finally have his first book for easy and indulgent reference and as more inspiration for my future kitchen exploits.

I quickly posted news of my latest luxury on Twitter and Instagram and we headed to our destination over the Humber. After arriving at our B&B I linked with the internet and picked up reactions from Andrew Pern and a certain @evapoppa. 

“We will be seeing you later then!” said Eve Cullen. And, sure enough, as we approached the bar that evening, there she was. I remember that among my first words were, “Ah, yes, we had a little Twitter twatter earlier.” #awkward

Eve did not need reminding. She had recently been confirmed as Restaurant Manager and was trading on the skills which are a necessity for that role. In other words, she had already begun to assess the needs of the couple presenting themselves and to finely judge the level of verbal communication required. I have nothing but the deepest admiration and sympathy for all those who are given that task with me. For the rest of the night Eve was our consistent guide through food and drinks and the giver of insights and information on just about anything we cared to mention.

This might be the best place to give my thumbnail sketch of the woman who orchestrated our visit. The visual impact of Hazel O’Connor in her 1980s’ pomp... mashed up with Aladdin Sane era Bowie. All brought up to date of course and chock full of that splendid attribute of being able to adapt and respond to different people to make them feel valued on many different levels. Add in the delightfully mischievous danger of Shakespeare’s Puck from ‘A Midsummer Night’s Dream’ and you have a picture of the mascara magician and partner of the local postman who devoted her entire evening to us. She also did the same for all the other diners. See... limitless talent! As if all that weren’t enough, she also teaches her two year-old dance moves to music by the Chemical Brothers. Woah… I rest my case.

We gave no prior indication that this was a particularly special occasion. The only clue might have been the bit of fancy packaging for my book in that picture. I can only suppose that my casual promotion on social media had generated a few pre-planned treats. Eve told us that Andrew Pern wanted us to start with a flute of complimentary fizz. Very nice. While making our menu choices, Eve gave us a heads up that the kitchen would be presenting the turbot dish to us as an extra course. Even better!

We enjoyed a great meal with the usual accent on local produce and with flavours and textures given masterful touch by the kitchen.

Stupidly, I cannot remember the wine chosen with our food but we got interested in, paid for, and came away with a bottle of ‘Pernshire’ Burgundy. This was from a relatively new range of wines which Andrew has sourced. As yet unopened. Christmas 2017 might just offer a food pairing at Cheoff Towers.

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As I said, we had given no indication that anyone was celebrating anything. So there was one final touch which had to have been worked out on the night. While we considered the wine list, Jan told me it was my choice entirely as it was my birthday. Jan confirmed later that Eve had overheard and checked with her for confirmation through silent gestures.

Which is why a couple of hours later my coffee was accompanied by musing on all the positive delights of reaching state pension age and my very first (and only) embarrassingly pleasing mini birthday plate of petits fours.

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We have visited and eaten again since for another wonderful lunch. Discussions with Petruţ Salaru, our wine waiter, were delightfully relaxed and informative. In a completely different style, Alex Pern fronted the restaurant and gave us equally natural and accomplished attention. This place exudes human warmth and competence. What a silly business that Michelin do not take service into account. The Inn at Harome should have a second star just for that.

Oh - and a third for Eve’s contribution alone!

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A fine way to spend a birthday

Keeping Up Appearances

It's never a bad idea to add a bit of visual pleasure to your food offerings. Only after you have produced the maximum flavour from your ingredients, of course. Flavour first and foremost, please.

Tempting the eye as well as the palate with plated arrangements can then commence. We have built up a fair selection of platters on which to serve but every trip to a half decent eatery seems to offer a new design option. Experience has taught me to turn over a still empty side plate for a manufacturer's name rather than upend a main course in that search... oops! Attractive as many ceramic designs are, they can prove rottenly expensive just for occasional use.

A few years ago I was serving a trio of puddings. One guest rumbled me pretty quickly and they weren't slow to ask for confirmation that I'd scraped out and re-used some glass votives from Christmas candles. My current production required a little more effort but I feel the results edge a wee bit more towards the professional side.

I'll not give detailed instructions as I hope the picture below explains what was used so that you can interpret and take things in your own way from there. A ceramic or vitreous tile and some moulding or framing profile is all I used for materials. The base elements were secured with PVA wood glue. The 45 degree cuts need to be exact or you could compensate by achieving the correct angle with sandpaper.

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That mitre guide belonged to my Dad. In the early 1970s when he was in his late sixties he furnished just about every room of our family home with one or more bespoke pieces of furniture which he designed and fashioned with his own hands in a basement workshop. My brother has inherited that particular element of our genetic make-up more strongly than me. Using it has helped him towards earning a living and producing sometimes quirky but always practical and beautifully finished wooden artefacts. My projects have been a little less developed but I've never been afraid to have a go.

I ended up with two pairs of matching presentation surfaces. I'm happy that they enhance rather than detract from the food itself and intend continuing to use them. What you see below, apart from a modified prawn cracker, a chunk of nougat from a Barcelona market and Mrs Cheoff's Cheesy Dip, is all my own work.*

So why not have a go at making your own... the food and the plates. If I can you can.

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Smoked Bacon and Sweetcorn Mini Muffins / Roast Chicken Dinner Crackers / Celery and Curried Cheese Dip

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Salted Caramel and Peanut Truffles / Blackberry and Liquorice Jellies / Bitter Chocolate, Pistachio and Raisin Fudge / Nougat

* Details of that 'Curried Cheese Dip' and its place in our family history will be given a post of its own soon.