Catering fun

The chef at work has gone on holidays for a month, just as my work decided to hold a reception for 60 people. Knowing that I love to cook, my colleague in charge of the function asked if I would be interested in catering it. I leapt at the chance.

So what to cook? Well, here is the final menu:

• Sweetcorn & chilli fritters topped with guacamole
• Peking duck tartlets
• Parmesan shortbreads topped with chevre & olives
• Smoked chicken and asparagus quichettes
• Gruyere gougers
• Ratatouille panniers
  
• Brie & Fennel chutney spoons
• Miniature pavlovas
• Zabaglione tartlets

Details to come....