Forgot my camera again today so no picture, sorry!

Today was our last day of cooking as normal - the next time we cook in the kitchens will be exam day (Wednesday for me, Thursday for some) scary!

So today we had a couple of things to make but could make whatever else we wanted so I thought it would be a nice idea to make my Berry Crunchy Coconut Slice as lots of people had asked about it. I made it with Strawberries & Blueberries instead of Raspberries & Strawberries so it wasn't quite the same but everyone said they liked it - although they could have been lying.

I made a Paul Flynn's (from the Tannery, Dungarvan) Glazed Belly of Pork - slow roasted for over 3 hours - yum.

I also made Skate/Ray-wing with Black Butter. This is a funny looking fish thats flesh spreads out like a fan when removed from the bone. The black butter is butter thats left to turn chestnut coloured and some white wine vinegar added, tasty.

So tomorrow we have our last demo of the course presented by Rory in the morning. After lunch we have "Cook ahead", for anyone doing their practical exam on Wednesday. This is only for food that has to be made or prepared the day before, you are timed and the time is taken out of your 3 hours on exam day - so I will be making part of my dessert - Panna cotta. Now Im starting to get nervous!