August is the busiest month of the year for me, hence the lack of blog writing or to be honest anything much other than work! And I can always tell when I have recovered and getting back to my usual self as I find myself in the kitchen and wanting to cook up a storm again!

I am so pleased my passion and creativity came back this weekend as we had friends around for dinner…

After pouring over cookbooks most evenings last week I was lacking inspiration, I had ideas but nothing that jelled for a good meal; it took a trip into the local butchers and then fish counter at local supermarket to get any ideas flowing. From 2pm it was full steam ahead (with help from hubstar and a panic call to my bro) to prepare what turned out to be an amazing meal which I was/am very proud of.

TO START… Chicken & Chorizo served with homemade brioche & salad leaves
All I knew was that I wanted to serve something with the brioche I had first made for Come Dine / Wine with Me as it was such a success. Knowing our guests love chorizo we decided on a smaller version of the Chicken and Chorizo main course we quite often cook for ourselves.

FOR MAIN… Monkfish Wellington & stuffed Squid with white & sweet potato gratin dauphinoise and roasted sweet & sour Beetroot
All of the items for this course were a first for me, although up against it with time it was good fun to cook, none of the items were a straight forward recipe but a combination of several.

• The individual Wellingtons were based on this recipe; the seared Monkfish were covered with a pâté of leek, cabbage and soft cheese and then wrapped in puff pastry.
• The squid was stuffed with pan-fried onion and garlic which were mixed with anchovies, parsley and a small amount of chilli.
• I have made potato gratin dauphinoise before but never with alternative layers of white and sweet potatoes; I can highly recommend it as it was yummy.
• I’ve roasted beetroot plenty of times before and I know I love it so I was really pleased to find a new recipe in my Mary Berry cookbook with onions, garlic, sugar and lemon juice. Although this recipe was meant for pan frying it still worked well roasted.

FOR DESSERT… Jamie inspired mess… again
After all the time preparing the main course I decided the dessert had to be something. simple so opted for something I had done previously, my Jamie Inspired Mess, which I was almost positive I had never cooked for our evening’s guests before – however I was wrong, this was exactly want they had last time!

TO ACCOMPANY… bubbles, bubbles, bubbles, wine, wine, wine
In true style the evening began with either a gin and tonic or home brewed beer; then celebratory bubbles and of course wine to complement the fish.