Starter: Parmesan, salt and pepper shortbread served with cheddar, chilli jam, biltong and basil. Main: Slow cooked lamb shank, served with slow cooked red cabbage - divinely soft, and sweet potato gnocchi. The sage was added to the gnocchi. Forgot to take a pic, oh no! Dessert: Banana toffee 'pie'. Base was crumbed ginger biscuits with crushed pecan nuts. Banana drizzled with homemade caramel. Topped with plain yoghurt, chocolate and meringue sprinkles. Teatime: Marble cake. I enjoyed making it all!
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