Chocolate and three nut torte with berries and raspberry coulis

Golden Wedding lunch on Sunday

We got home from the wedding (previous entry) to 5 foot of water ungulfing town, and my house,with the emergency services evacuating the last people in town by lifeboat and helicopter. Undaunted we set about preparations for the (largely vegetarian) Sunday buffet lunch.

Our journey to Paxford on Sunday saw only a couple of floods, with one steaming out of the van bonnet. All these items were made fresh on the day.

Potato rosti with smoked salmon and courgettes

Crisp filo rolls with spinach and Gorsehill Abbey Farm St. Agnes cheese. The spinach was seasoned with nutmeg to produce that classic flavour.

Nicoise vegetable tarts

Croutes of glazed goats cheese with pickled red pepper

Grilled vegetable fajitas with sun dried tomatoes and pesto

Toasted muffins with creamed wild mushrooms

Baked new potatoes with hommous and asparagus

Strawberry and champagne tartlets, chocolate and nut torte

Mixed berries with vanilla marscapone

Chocolate and three nut torte with vanilla marscapone and summer berries

Chocolate nemesis

Chocolate nemesis set up for a delivery. White chocolate is piped on top, walnuts scattered over, and this is garnished with more raspberries and physalis (cape gooseberries). The secret to a good chocolate nemesis is to cook it on the day, just before you are about to serve it, so it stays moist and soft in the centre.

Chocolate and coffee fudge torte with coffee syrup and amagnac marscapone

Made using ground almonds, no flour, this torte is seriously rich, moist, and seriously moreish.