Thanks for coming great cooking, good food and good company you know who you are. Here’s one of the recipes-please have a go.

Seabass bouillabaisse
2 small onion, sliced
1 fennel bulb, thinly sliced
1 clove garlic, sliced
8 ripe plum tomatoes, chopped neatly
half pint white wine
1 tsp saffron
1 bay leaf
12 tiger prawns, peeled and deveined
1 dozen mussels
4 sea bass

Sauté onion, garlic & fennel, when softened add wine, bay leaf, saffron & stock, reduce by half. Meanwhile, season seabass, oil & grill or roast. Add tomatoes to bouillabaisse. Continue cooking for a minute, add mussels, stir, when starting to open add prawns. Stir & season. Place in a bowl, place bass on top.

We had it with Lyonnaise potatoes but crust bread would be great too.

Mike Keen joins us next tuesday 22nd November. Try and join us.
We will be preparing and cooking a three course meal.
recipe of the week
Hollywood Kisses
130g plain flour
4tbsp light muscovado sugar
100g butter
3 drops vanilla
50g walnuts
20 pecan halves
Process all the ingredients except the 20 pecan halves(decoration) until you have a soft dough.
Using your hands make into walnut size balls and place on a greased tray. Press a pecan half on each one and bake in a preheated oven at 180 c gas mark 4 for 10-12 mins.
Remove from the oven and cool for couple of mins. Now transfer to wire rack. When cold dust with icing sugar