I thought I'd celebrate the getting back to normal after the virus-from-hell that felled me for the last couple of weeks - so I cooked.
Venison steaks with redcurrant and port sauce. Gratin dauphinois potatoes (eat your heart out Georges Blanc, these had two sorts of cheese - a fabulous farmhouse Cheddar and a Ewes' milk Wenslydale.) Green string beans in butter.
Served with Champagne and a tres joli Julienas for MWNN