Starter of baked ricotta scented with Amalfi lemon zest and thyme, with Mount Versuvio bull’s heart tomatoes and herbs, served with chargrilled @brickhousebread at last night’s hen dinner I cooked @cafevivapeckham #cooking #catering #hendo #food #vegetarian #produce #hen (at Café Viva)

On Saturday night I cooked a dinner for a lovely bunch of women celebrating their friend’s hen night at Café Viva. It was hosted by my friend Lily, who owns the café – Lil also baked parmesan melts and really delicious chocolate brownies for pudding.