In a slight break from tradition, we decided to spend our pennies on ingredients rather than a meal out. Our (admittedly somewhat limited) experience of the hospitality trade around this time of year is not exactly positive and can be summed up in three words; expensive, contrived and unromantic. .
This was deftly crafted into a delicious anti-pasto of cured meats, olives and bits and pieces to nibble on while I roasted the camembere and caramelised shallots to drizzle on top. This was intended to be a starter but we were so full and wanted to do full justice to our seafood main course that we skipped straight to pudding. Heavenly!