Paul’s Chilli King Prawns and Lamb with Apricot Hotpot, 14-6-2008

After a busy day around Chatsworth House for the girls and a decent walk in the Derbyshire Peaks for th boys we headed back to Paul and June’s for dinner. Paul is a master with the Le Creuset and did not disappoint. We had Chill King Prawns to start which had a real kick and cooked to perfection. The Lamb and Apricot Hotpot was delicious but Paul would not divulge his secret recipe other than the meat was from a local butcher. Champagne for aperitif, Chablis with starters and Gevrey Chambertin with the Hotpot were great accompaniments to an excellent dinner. To June’s surprise Paul even washed up between courses!

D&G

PS Pics to follow, Dawn’ new camera is too good……………..

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