The port demanded a cheese course and I thought I'd serve up a couple of Christmas crackers (wheat and rye) to accompany. Big, break and share jobs that I will always do from now on. Much more fun. One a cracker, one a crisp bread. More on this, and the recipe, in the new year. For now, I'm pulling off the apron and pouring myself some white Burgundy.
Many thanks, as ever, to Kate and Richard at Holtwhites for the cheese - they're not just the finest bakers in the world you know. The very best of British cheese. So glad I only have to travel to Enfield now, saving me the trip to Neal's Yard.
|Holtwhite's cheese selection.|
|A couple of Christmas crackers!|
We are closing our ovens for a few weeks now. It's also my 50th you see so we're going to Midsummer House in Cambridge for what, I hope, will be the best meal of my life.
We will hopefully see you all, friends old and new, for a nice bit of dinner and a chat in 2017.
Best wishes from the New River Dining Christmas pig.