Is the food any better?

Judging by the ginger and rhubarb cake I made at the weekend - N O!! Broke the most important rule of baking. Never ever ever ever change the ingredients. I was waiting for the Tesco shop to come and was an egg short and a bit of milk down so thought I would make do. Big mistake. No photo attached!

Stupidly I didn't tale pics of most things I cooked, amongst the 40 hours of cooking last week, taking pics was a bit overlooked.  I was really inspired by the bread, pastry and pasta making and will definitely be experimenting with some of that. And trying to improve my soufflé skills, meat preparation and cooking, sauce making ... the list goes on. Rather than feeling complete after the course I feel like I've opened a can of worms - so much more to learn! But I am very proud of myself for getting through and most importantly enjoying the week. Here are some of the bits I did take pics of - some on iphone so bad quality...

Medium rare venison stake with port and mushroom sauce, Boulangere potatoes and purple sprouting broccoli.

George loved the Foucasse Bread - like a sourbread and yum. Didn't last long!

Braised Guinea Fowl with mushroom, madeira and chesnut sauce.

Pasta made from scratch by me with clams and sauce (Pasta Volange)