On my menu today comfort food!

Roast chicken with stuffing & gravy
Butter sponge with kumquat compote & fresh cream filling

Of course there were lots of other things cooked by the rest of the students such as winter vegetable soup, french peasant soup, swede topped with caramelised onions, roast potatoes, cranberry sauce, bread sauce, orange butter scones, butter sponge with raspberry jam etc. etc. etc.

So as you can imagine we all stuffed our faces, again!

So roast chicken & stuffing, fairly straight forward although everything has to be done following the Ballymaloe recipes so no personal input from us, yet!

On to my sponge again, fairly straight forward, make the mixture & whack it in the oven. Then another fairly tedious job of preparing the kumquats (theres lots of seeds in those buggers!). Whipped up some cream and waited til it all cooled before assembling the cake.

Then at the last minute made the gravy & carved the chicken.

Yum yum!