some roast pork and potatoes from the other night,  avocado, escarole and jalepeño with 7 grain bread from Pain d’Avignon

ciabattina with mozzarella, a wipe of anchovy paste, chicory and a little chili oil – so good

kitchen sink tuna salad with canellini, fennel, black olives, tomato, pink peppercorns and cornichon

some more ‘leftovers’ – a couple of pates –  a country and a champagne truffle along with a really nice cheese, an arugula and fennel salad and pear and pink peppercorn

mozzarella, prosciutto, roast pepper and artichoke on wholewheat toast with an arugula and mixed olive salad

an excellent mix of fresh mozzarella, tomato, arugula, artichoke hearts and prosciutto

cold cut special with left overs from Gab’s event – mortadella, prosciuto, soppresarta and salami along with a boston lettuce, grape tomato salad,  edamami and avocado

slight variation on our staple – avocado and grape tomato and cilantro on toasted baguette with fra mani ham and naked pit chips