Cheryl made a gorgeous lunch, a Roast chicken and torn bread salad I had been eyeing up in Skye Gyngell's A Year in My Kitchen, and which was amazingly good.
With some fabulous tomatoes from one of her markets,
homemade elderflower cordial with borage flower icecubes.
And frozen yoghurt with raisins soaked in Pedro Ximenez sherry, and homemade almond shortbread biscuits.
Thank you again Cheryl :)
Roast Chicken & torn bread salad, with sour cherries and roasted red onions