The Saturdays / by Jerry Gillham

During the summer season we crowd around the dinner table at meal times, discussing our day, points of interest and news from home. In winter however, when it's dark from early evening and there's only four of us, things get more informal. TV dinners become a regular thing and meal times vary depending on when people fancy eating. Routine though is the best way to stay sane so we keep up our formal three-course meals on Saturdays.

It's nice to be able to put more thought into what you're making, maybe try something new for starter, put aside a day to preparing a memorable evening. Here's the menu from my most recent Saturday cook:

Starter: Italian-style spring rolls.

Slightly odd, they were inspired by a Gino D'Acampo recipe and by the fact that I had some spring roll casings that I'd managed to bring from the Falklands (I've never seen them anywhere else but there, they sounded like a good idea for something different).

They didn't necessarily turn out as I'd intended. One of the problems was that when dropped into the fryer the air inside them expanded rapidly and burst them open.

 A few exploded spring rolls.

A few exploded spring rolls.

 One of the better ones. There was enough for one good one each (which was roughly a 30% success rate - don't think I'll be opening my own Chinese / Italian restaurant).

One of the better ones. There was enough for one good one each (which was roughly a 30% success rate - don't think I'll be opening my own Chinese / Italian restaurant).

Main course: Gnocci roasted pumpkin and tomato sauce and chorizo (or chorizo-style quorn). Garlic bread.

This was a course I had much higher hopes for. I've made my own gnocci before but only about once a year because of the huge faff it is, despite taking as many short cuts as I can (mash tinned potatoes in the blender, mix with flour in the bread maker). Nevertheless it does allow you the joy of brightening up the meal with food colouring.

 Tri-colour gnocci in the collander.

Tri-colour gnocci in the collander.

Ok, I was pleased with how this course turned out.

 Very happy with this meal, however I won't be cooking it again for a while.

Very happy with this meal, however I won't be cooking it again for a while.

Dessert: Double chocolate brownie in white-Russian ice cream.

We've been experimenting a bit with our ice-cream maker this season, and what is more natural to make into ice cream than The Dude's drink of choice? Like many of our attempts I didn't leave it long enough to freeze properly so it was better the next day, that that was left over. The brownie recipe is heart-stoppingly calorific, so just a small chunk is enough, and it makes a great snack for taking into the field on subsequent days.

 You have to spend all day exercising to work off a piece this size (that is a normal size bowl and teaspoon).

You have to spend all day exercising to work off a piece this size (that is a normal size bowl and teaspoon).

 

Entertainments

It is the responsibility of the chef to come up with the entertainments for the night too. Often this will be a board game or a quiz... something to bring everyone together having a laugh. We have variously appropriated Monopoly, Cluedo and Guess who to give them more Bird Island relevance.

Recently Tim hosted a Saturday Nintendo night, with a set of challenges based around wii games and costumes essential.

 Usually Saturdays require a more formal attire, but rules can be waived in special circumstances. [Photo by Ian Storey]

Usually Saturdays require a more formal attire, but rules can be waived in special circumstances. [Photo by Ian Storey]

 We had to wait a while for the new Star Wars film so its screening was always going to be a special occasion.

We had to wait a while for the new Star Wars film so its screening was always going to be a special occasion.