Both courses were Jackie-inspired. First came the soup, After I’d cut off the florets for the salad to follow, the rest of the head of broccoli was chopped up and boiled. Fried mushrooms and spinach were added, plus a vegetable stock cube. That lot was thoroughly zapped in the blender, after which I added garlic, black pepper, fromage frais and goat’s milk. It made a really delicious soup. The next course was Jackie’s broccoli and prune salad with honey mustard dressing, to which I added a few cherry tomatoes. I ate it with two ‘cocktail’ sausage rolls left over from a previous function. This late addition made it not quite vegetarian, but it was nice enough.