What a fantastic evening, being privileged to be the first guests to Justine and Matt’s amazing new extension. Wonderful surroundings, great food. Just wish we’d got a photo of the environs as well as the dishes!

Jus chose the Caldesis as she had met them at a flower arranging and cookery class, and because she was interested in the diabetic emphasis of their latest book. We got the recipes from a range of sources, including online.

Starters

Sue – aubergine parmigiana

This used 3 cheeses including smoked Provola. It was slow to make, though not difficult. Very tasty, though it might be easier to make it as a lasagne style dish as opposed to the more fiddly individual portions.

Jane – caponata

https://www.bbc.co.uk/food/recipes/caponata_82903

Mains

Janet – salmon laksa

The spice mix was improved by Janet’s home grown chillis. It was a lovely lemongrass and coconut broth, with the salmon poached just at the end. The recipe called for konjac noodles, but none were to be found, so egg noodles were substituted instead.

https://www.dietdoctor.com/recipes/low-carb-salmon-laksa

Justine – leek, spinach and feta showstopper

Although this created a lot of washing up, it was easy to make, which belied how tasty it was. Jus used jarred red peppers, and frozen spinach, but would probably have substituted the latter for fresh next time. A lovely topping of Parmesan and ground almonds (a theme of the evening)

Sides

Tracey – courgette fetta, labneh and dukkah

Tracey used Greek yogurt instead of labneh, which worked fine. And amazingly made her own dukkah – fantastically tasty and crunchy.

Debrah – harissa roasted cauliflower

The recipe called for wedges, but florets worked just as well. It was easy to make and the tahini dressing was fab.

Puddings

Julie – Mrs Adam’s rhubarb and apple crumble

Lovely combination of ginger and dates, and the almond crumble made another welcome appearance.

Karen – Rum trifle

The recipe called for sherry, but rum was a great call. And more almonds, this time in the cake that Karen made to line the trifle – gluten free and made in the microwave. The cream topping had mascarpone added, it was light and delicious.