So here we are, the last week and this morning the last cooking session until the exam.
It was still fairly frosty as I walked over and the school was not a lot warmer. Still, it was beautifully clear and the coast was easily visible across the farm.
3lbs of Lamb were diced and spiced, onions and garlic chopped, tomatoes juiced ( well packet opened) and we were in business.
The accompaniment was Cous Cous, fortunately given some degree of flavour by Apricots and Pistachios, Olive Oil, Salt and Pepper and toasted Almonds - I salted mine for a little extra kick. Cous Cous is alright but I would far rather have been cooking the Romanesco which a colleague had on the agenda, if for no other reason - it is beautiful.
Oh yes, I got 85% in the Wine exam and will have at least one certificate to show for my three months at Ballymaloe.