.....a lifetime on the hips. This was not a size zero situation.
Rarely has so much whipped cream been seen in the same place at any one time - the tables at Marton Village Hall bowed under the weight of puddings of every description. Fruit and chocolate nestled 'midst cake and pastry. And cream, lashings of it; piped, plastered and poured. No room for dairy intolerance here. A cookery demonstration was the latest Village Hall fund raising effort. Chef Peter Gartell from the Sun Inn in Marton cooked pigeon breast, venison and a number of accompanying sauces - plum, cherry, chestnut and shallot. All of which, I'm delighted to say, we could run up at home. They tasted delicious too.
The audience were keen to taste everything Peter prepared. I was surprised how many of these country women, many of them wives of farmers, gamekeepers and shots were unfamiliar with game and more than a little suspicious of the humble pigeon. It's good and lean - what's more it's abundant and cheap.
The cooking over, and with lips licked the audience could get interactive with the puddings - for some surely the highpoint of the evening. Bowls were piled high, try one or two or more - there's room for a profiterole on top. In true Village Hall fashion cups of tea were available but Maureen on the Bar seemed to be doing a roaring trade too. Belts were eased out a notch as we made our way home. Plenty of time to detox and diet tomorrow.
PS We're so lucky to have a chef like Peter almost on our doorstep. Don't all rush at once to get a table.......