1 - Dolmas - homemade vine leaves. Had great fun rolling those - recipe from the Supper Club book. Luckily there's a Turkish food shop a few streets away which sells the leaves. Thought we'd made too many - but they all went!
2 - Chillis growing for stuffed chillis
3 - Falafel and cherry tomatoes - recipe from Ottoleghi - seriously one of the most popular things we served this summer at different events. Homemade falafel are about 10.3 million times better than shop brought ones!
4 - More dolmas with olives and caperberries in pesto marinade
5 - Garlic and thyme pitta crisps and homemade spicy bread sticks with homemade hoummous & tatziki
6 - Grilled halloumi with lime & capers - again, thought we'd cut way too much halloumi, but as soon as the plates went out, they came back empty, guests just couldn't get enough. Same thing happened with halloumi at other barbecues we served throughout the summer.
7 - Greek style meatballs
8 - Baba ganoush - burn those aubergines!
9 - Flavoured butter to go with bread rolls as the bride requested - we made Black olive, sun dried tomato & basil, horseradish & chive and chilli, lime & coriander.
10 - Whole lamb roast for main course served on platters with individual dauphinoise potato with salads served on the table: Beetroot, Rocket, Fennel Radish and Apple Salad with Cider Vinaigrette, Lebanese Salad, Roast Butternut Squash Salad with Pomegranate, Crispy Squash Seeds, Olives, Rocket and Walnut
11 - Trio desserts: Lemon and raspberry meringue roulade (made at 2am that morning), shotglass of tirimisu and their wedding cake made by the bride's mother - always good when the wedding cake actually gets eaten!
12 - The next day was Mamma Benson's 70th birthday, and what better way to spend your birthday morning that help clearing up a wedding venue! I did take her out for lunch afterwards though!