174. Planning a menu

This Friday, Herself's lovely parents will have been married 50 years. Which is an extraordinary achievement even before you take into consideration the personalities of the individuals involved, and those of their three daughters. (I'm kidding. Love them all as if they were my blood.)

The family have gathered in Dorset for a week of family togetherness - and the big anniversary supper on Friday is a highlight. I am head chef. I will have team of sous-chefs. But still.

So I'm planning the menu. Herself is OBSESSED with mackerel fishing, so she decided that we would be having mackerel as a first course. I had no problem with that - mackerel is sustainable, delicious and good for you. Plus kids hate it so that will piss off the middle sister fairly immediately.

She is making Gravad Max. I'm sure it will be excellent. I will be making a small amount of creamy, herby potato salad to have with it, and if I thought anybody would eat it, I'd make fresh pickled cucumber too. Stupid e-coli outbreak.

Then we're going to have butterflied leg of lamb, marinated in a mint and coriander yogurt and roasted over a tray of veg so they get all gooey and caramelised by the yummy meat juices. Mint and coriander yogurt to accompany and possibly something green and crunchy.

Then elderflower and gooseberry fool.

Then local cheeses.

Then coffee.

Then collapse with another glass of wine and let the others do the washing up.

I'm looking forward to it. I'll need to be organised, but there's not much actual cooking involved, so the timings shouldn't be too complicated.

Hopefully, it will be a beautiful early June night. And there won't be any squabbling and the kids will behave and/or go to bed early. Wish me luck!