Entree was an easy pea and pesto soup, originally created by Nigella Lawson. Main course was a classic Beef Bourguignon with creamy mashed potatoes and garlic green beans, based on a recipe gleaned from the internet. Dessert was my own creation: a balsamic pear and raspberry cobbler with homemade honey and almond icecream.
Since the recipe for that last dish is mine, I'm happy to share it with the internet. Most recipes for similar icecreams require pfaffing about with egg yolks, but I said, "To hell with that!" and it still seemed to turn out okay. It's all a ploy of Big Egg.
Honey and Almond Icecream
1/4 cup honey
pinch of salt
500g no-fat greek yoghurt
80g slivered almonds.
Put almonds on a baking tray and toast in the oven until golden brown. Put honey, cream and salt in a saucepan and heat until honey dissolves into cream. Allow to cool. When the mixture is still quite warm but not hot, add the greek yoghurt and stir until well-combined. Pour mix into icecream machine and churn until slushy. Pour into container, stir in almonds then freeze.