It has been a while since we have hosted a dinner at The Duxford, mainly due to certain members schedules and sheer laziness. Sometimes the meals we enjoy most are the ones we cook for ourselves, for no guests results in minimal stress, less dishes to clean and especially no vegan moon units to worry about. This dinner was enjoyed out on the deck in the cool summer breeze amongst some sterling conversation, which goes hand in hand with the present company. A salad of golden grapes tomatoes, tiny purple grapes, pickled eschallots and snow pea shoots played nice along side the roast lamb rump, cold braised eggplant, asparagus salad and confit baby onion with dried shiso finished with a light dashi gravy.

Roast Lamb Rump, Cold Braised Eggplant, Asparagus Salad, Confit Baby Onion w Dried Shiso, Dashi Gravy

Golden Grape Tomatoes, Tiny Purple Grapes, Pickled Eshallots, Snow Pea Sprouts