For your cullinary delight and delectation I will be providing the following exquisite creations:
Sauage and Bean Cassoulet (Imagine Dervela Kirwan reading this)....Pork sausages and finest Cotswold smoked bacon cooked slowly in white wine and chicken stock with herbs from the garden and haricot (the little chaps that ususally go into baked beans) and borlotti beans (their cousins with the purple freckles) served with a chunk of baguette.
Syrup Tart Chocolate chunk Shortbread Carrot Cake
This is not just lunch...It is Dragon Valley lunch. (You can switch the irish totty off now)