Prepared a 4-course dinner on Christmas eve for the family.
Slowed cooked oxtails in veal stock with garlic, cinnamon and some root vegetables for about 7 hours and served on bed of potato puree with glazed carrots, garlic butter mushroom, burnt broccolini and vine tomato for our dinner last evening.
Breakfast by @ashinthekitch - Sourdough crepes, chantilly cream, berries.