Courses, that is. Picking up from another thread (which I didn't want to hijack) where thatbags said she only has one course, I wondered what is the general practice. We have three on a Sunday when all the family come, but otherwise I find that I prefer to make two small courses more like two starters really as I find big plates daunting and I like a contrast of flavours. So, last evening we had melon and some of the last figs from the tree with prosciutto followed by toasted homemade granary bread with smoked trout pâté and then a green salad. Tonight I'm planning avocado tomato and mozzarella salad to use up the last of the basil and the red tomatoes, followed by stuffed aubergine.
