Menu of the month for November
We make no excuse for focusing again on seasonality in this lovely menu for 4, with chestnut soup to start with and a main course of guinea fowl...both make great eating at this time of the year. And, for dessert, a steamed pudding that would also do great service at Christmastime for those who find a traditional pud a tad too heavy.
Starter
 | Chestnut soup with bacon and thyme croutons A bone from a baked ham makes a superlative stock for a number of soups (such as lentil or split pea), but it helps to make the very best chestnut soup of all. |
Main course
 | Guinea fowl baked with 30 cloves of garlic Before you cry off this one, remember that garlic, simmered gently for 1¼ hours, mellows deliciously, losing much of its pungency. I have to admit it's probably not the thing to eat before a first date, but otherwise it's utterly sublime. In this recipe, an inedible huff paste is used to make a perfect seal for the lid of the casserole, ensuring that all the juices and fragrances remain intact. It's made in moments, but if you want to you could use foil instead – bearing in mind it will not be quite as effective. |
Dessert
 | This was sent to me by a television viewer in East Anglia and is a very good alternative if you prefer a less rich pudding for Christmas. |