There is a notice taped to the inside of the toilet door at my office that is headed

"Evacuation Assembley Point"

Nuff said

Well Meno had landed at Chez Cook by Saturday, delivered by the lovely Corioboria (welcome to cook's Friends list by the way) Mrs F and Old Nick have already documented the hugs, kisses, booze and laughs (Thanks for the prezzies by the way Meno) so I guess its up to cook to document the food.

As we were hostage to the M25 we decided on a sort of Spanish spread, part of which could be prepared before hand and part as we went.

First up the simple stuff shop bought black and green olives, boccaroni (anchovy fillets in oil and vinegar)and hard boiled quails eggs (remember not to drop the box before boiling them) served with warmed French Rustic and a Ciabada.

Ham and Cheese plate arrange Serano ham and Manchego cheese slices on a large plate with a small rose of Chorizo slices in the centre

Tomato, Pine Nut and Basil Salad: Chop up a punnet of tomatoes, stick em in a bowl, rip up a pack of basil, chuck it in the bowl with a finely chopped chilli pepper and a red onion, add a handfull of pine nuts. The dressing equal quantities of olive oil and white wine vinegar, add a good squeeze of harissa paste. Mix the whole lot together.

Tortilla Espaniole: see recipe on previous web page

Gomeran Cheese pate this is traditionally made with sheeps cheese on the Canary Island of La Gomera. I made it by crumbling Sheeps Milk Wensleydale into a bowl and adding about half a head of crushed garlic and two teaspoons of Spanish Pimenton powder, then blending it with just enough olive oil to bind it together, actually turned out not to dissimilar to the stuff we ate there.

Roast vegetables: Slice some Courgettes length wise and some red, green and yellow peppers, place in a roasting dish and sprinkle with sea salt and freshly ground black pepper, slop over some olive oil over them and bung in the oven for 30 minutes (you can also use parsnips, carrots and onions)

Potatas Bravas: wash a pack of small potatoes (don't peel them) roll them in sea salt bung in the oven in a roasting dish for about 40 minutes. To make the sauce empty a can of tomato puree into a pan add a slosh of Fino Sherry, a teaspoon of pimenton powder and some freshy ground black pepper. reduce the sauce.

When the spuds are done put em in a bowl pour the tomato sauce over the top followed by the contents of a small bowl of sour cream and chive dip.

Gambas con Alijo: Into hot oil drop a chilli pepper and some sliced garlic, then a pack of jumbo prawns, deep fry for a few minutes

Drinks: Mead, Bombay Sapphire Martinis, Soave, Green Goblin Cider, Hob Goblin Bitter and er ...... Palinka........ oblivion