Friends

Pizzeria Trattoria
6 Hollywood Road
Chelsea
London SW1 9HY
Tel: 0207 376 3890
(Went there 23-01-07)

For some reason it is very hard to find a half way decent pizza in London. For some reason most of the pizza available in this super wealthy mecca of food is either cardboard like or so drenched in fat (from the cheep cheese usually) that it is inedible. My favourite is actually from a tiny little Italian tratteur on Abbey road which for some reason serves absolutely brilliant pizza but I’ve not been there since I moved.

Yesterday, on our way to a Chelsea game, we stopped at the Napolitan Pizzaria Friends over in Hollywood road. They have fantastic pizza and a wood fired oven. In addition they have a salad bar that is one of the best value in this city. Basically, great antipasti from whole mozzarella to very good quality Parma ham.

My pizza was called Friends Traditional and had tomato base, mozzarella, Parma ham, black olive pesto and Truffle oil. Pizza with truffle! I mean what is there not to like! Normally, I do not hold with the fashion of putting pesto on everything in sight but this really worked and combined with a great crunchy pizza base made for a fantastic pizza.

Wild Goose Compote with baked Vacherin over salad potatoes

I had the following conversation with my brother Siggi:

Him: I have been keeping the legs of all the geese I have shot for the past few years in the freezer but I do not have a recipe. What can I do with them?

Me: ehh!

As my brother is the most prolific hunter I know I knew he was not referring to two or three pairs of goose legs. I just knew I was looking at a massive quantity. I also knew that since he kept the legs on whim they would just have been dumped in a bag and not prepared. I was not looking forward to this. As it turned out he had about 30 pairs (about 5 kg) in his freezer (and therefore not at all the legs he could have had) that had been cleaned to say 90%, therefore not bad at all.

I also knew he was talking about some of the most difficult meat available. The legs from wild geese are dry, sinewy, chewy and gamey to a point where they can not be eaten after any normal preparation. They have nothing in common with the legs of domesticated geese that taste more like duck legs. Normally, you would spend hours removing the sinews and all other undesirable bits before marinating the meat in something with a high ph level to soften the meat.

Alternatively, you can cook the meat for a very long time which magically gets rid of all the “issues” including the sinews. I choose to use the same method as the beer braised beef recipe below with a few changes. I chose to use a darker beer (ended up with Beamish although I was really looking for Guinness) to match the stronger taste of the goose. I also removed the cinnamon but added sage.

After about five hours (when the beer was reduced to about a fifth of the 3 liters I started with) I took out and shredded all the meat. I shredded the meat in my hands so it was quite chunky. I then put the meat back in the sauce after removing all the nasty bits like the stem of the rosemary. The goose meat is so dry at this point that the remaining sauce literally disappeared as I mixed the shredded meat back in so what I ended up with was a kind of compote hence, the name.

When I was ready to serve the meat I reheated the compote (btw, for the pendants out there compote just means stewed even if you’ve only ever encountered it in connection with sugary fruit concoctions) and added about 500 ml of cooking cream. The cream is not strictly speaking necessary but it does bring out the richness of the meat.

The Vachrin dish is the dish I mentioned below in writing about the Anchor and Hope. You simply heat a Vachrin in its wood box in an oven at about 200 degrees for about 15 minutes. The time it takes varies depending on the temperature of the cheese when it goes into the oven. You need to watch the cheese closely by taking it out frequently after the tenth or so minute. The problem with Vachrin is that it hits a point where it goes completely liquid and just runs out of the box. You want to serve it just before that point.

I chose potatoes, which I think of as French salad potatoes that are not starchy but quite firm after boiling, that you can serve with the skin on. To serve I put the potatoes warm (not hot) on a serving plate and slightly crush them and salt with sea salt. I then pour the warm cheese over the potatoes on individual plates and serve with the compote.

Bacon Wrapped Scallops and Fig Spear with Wasabi Sauce

Ingredients:

1. 2 Large scallops per person;
2. 3 dried figs per person;
3. 1 Streaky bacon strip per scallop;
4. Salt & Pepper;
5. Butter and Olive Oil to fry in;
6. For the Sauce:
7. Wasabi cream;
8. Crème fraise;
9. Accadia Honey;
10. White vine vinegar;

Wrap the scallops in the bacon and with a wood pin spear them in such a way that each scallop is held securely in place by a dried fig on either side. In a heavy bottomed pan heat the butter and oil until the butter simmers. Fry the scallop spear for just over a minute on each side that is covered in bacon. Serve with a drissel of sauce over a leaf of little gem lettuce.

To make the sauce simply mix the cream, wasabi and honey until you have a sauce that tastes clearly of wasabi, burns a little bit at the back of the mouth but is not very strong. Add the vinegar until you have a consistency whereby the sauce runs easily off a spoon but is still thick.

Heitt I Fati (or Icelandic Brunch)

This is a typical Danish originated brunch served in my family and as far as a know commonly in Iceland. My parents studied in Denmark after WW II and they and their friends where often a little bit out of step with Icelandic traditions as they had picked up so many Danish ones. This just might be a Danish tradition.

Ingredients:

1. White sandwich bread sliced thinly with the crust cut off;
2. Tin of green asparagus tips, save the juice;
3. Bacon
4. 2 Eggs
5. Grated Gouda style cheese
6. Salt & Pepper

Preparations:

Cover the base of a square oven proof dish with the bread, pack it in so that the bread really covers all surface. Spread the asparagus on the bread add salt and pepper. Put on another layer of bread and poor over enough of the juice of the asparagus to make the bread moist but not soggy.

Mix the egg and cheese together and poor over. Cover with the bacon, season and put into a preheated oven at 200 degrees Centigrade for until the bacon has the desired color and the cheese is melted. It is a good idea to pre cut the bacon in such a way that when you cut the bread into portions you do not have to cut trough the bacon. Unless you have a super sharp knife you will have to push down on the bacon when you cut it which will cause you to crush the bread.

We serve this with hot chocolate with brandy and whipped cream.

Lifrakaefa (Liverpostej)

This liver pate is very much part of my family's festive menu and featured this year at my brother Gummi's house on the 27th. I guess it is another Danish tradition imported by my parents. We serve it as a starter but clearly it is quite sufficient as a main. The tradition is to serve various local breads with the pate. These include flatkokur a sort of pancake made from ... , rugbraud a very moist black bread made from ..., and laufabraud a traditional Christmas concoction of deep fried white dough. Regular toast is also very good with the pate.

Ingredients:

1. 1 kg minced pork liver
2. 500 pork fat
3. 2 onions
4. 3 eggs
5. 2 tbls butter
6. 2 tbls flour
7. 100 ml milk
8. 2 tsp allrahanda (this is a herb/spice mixture that contains cinnamon, various peppers and some other unidentified herbs. I suspect this is something that became popular when spices where expensive and hard to get and I plan on replacing it)
9. 2 tbs cloves (that's what the recipe calls for but I only use about a quarter that quantity)
10. Salt and pepper
11. Bacon
12. Button Mushrooms

Make a roux with the butter, flour and milk. In a mixer work in the other ingredients, other than bacon and mushrooms, beginning with the egg and ending with the fat and meat. Bake in a Bain Marie for around 1 hour at 200 degrees centigrade. Just before serving fry up the bacon and mushrooms and serve warm with the pate.

Dinner Menu New Years Eve 2006

1. Bacon Wrapped Scallops and Dried Fig Spear with Wasabi Sauce;
2. Wild Goose Compote with baked Vacherin over salad potatoes;
3. Reindeer steak with brandy flambéed fois gras, wild mushroom sauce, beetroots in balsamico and candied potatoes;
4. Runny chocolate brownies with home made blue berry ice cream;

Gravlax Sauces

My family’s gravlax sauces are all mayonnaise based and for the most part we just buy commercial mayo. I however, do not like the commercial variety very much and in any case prefer my mayonnaise to be olive oil based not your basic vegetable oil used in most commercial varieties. In addition to the mayonnaise these sauces all contain a mustard, something sweet and an herb usually dill. I’ve recently started using the leaves of the celery plant and like that effect a great deal.

Ingredients:

For the Mayonnaise:

1. 1 egg yolk;
2. large dollop of Dijon mustard (I really do mean a dollop as the quantity is actually a matter of taste but somewhere between a teaspoon and a tablespoon)
3. 1 bottle extra virgin olive oil
4. teaspoon white vine vinegar

Mix the egg yolk and mustard in a (preferably) steal bowl that is large enough to whisk in. Slowly poor in the oil while whisking constantly until the desired consistency is achieved which you will recognise if you’ve ever used mayo. One egg should absorb about 100ml of oil. Add the vinegar to taste, basically the mayonnaise should be thick without tasting fatty but as this mayonnaise is being made specifically for a fish sauce it should taste more of the vinegar than a normal commercial one would.

To make the sauce mix the mayo with either a tablespoon of sweet mustard or half a tablespoon each Dijon and honey and your herb of choice. In Iceland we always use rather horrid Danish sweet mustard (which then produces the traditional taste) but I am not a fan. I prefer grainy mustard that’s been sweetened with honey or if I can not find that Dijon and honey. It is best to use fresh herbs finely chopped but dried herbs will do fine.

Chestnut Wild Mushroom Soup with Horseradish Cream

This dish featured regularly on the Richter menu during winter 2005-06. This is a wonderful concoction of warm winter flavors, accented by a spicy hot chili and horseradish. The hazelnut oil gives the dish an additional flair.

Ingredients:
Soup:

1. 1 kg mixture of mushrooms (brown, porcini, portobello)
2. 150 gr of chestnuts (pre-cooked vacuum packed typically)
3. 8 sprigs of thyme
4. 3-4 garlic gloves
5. 1 red banana chili
6. 8 shallots
7. 4 tbsp olive oil
8. Maldon sea salt and fresh-ground pepper
9. 2 liters of vegetable or chicken broth (if using cubes, avoid the ones with MSG or too many additional spices in them)
10. 2 tblsp creme fraiche
11. hazelnut oil

Horseradish Cream:

1. 3 cm piece of horseradish or ready made horseradish (pure)
2. juice of 1 lemon
3. bunch of rocket-chopped
4. 150 gr marscapone
5. 1 tbsp creme fraiche
6. Maldon sea salt and fresh-ground pepper

Preparations:

Preheat oven to 220 C

Combine horseradish with lemon juice and rocket, then mix in creams. Chill in fridge til ready to use

Put mushrooms, chestnuts, thyme, garlic, chili, shallots in roasting pan, preferably non stick. Drizzle with olive oil, salt and pepper. Roast a good 15 minutes, or until veggies start to turn a golden/brown color. This caramelization will make all the difference for the soup.

Blend til smooth, put in a pot, then stir in creme fraiche.

For lavish effect, pour soup into a big pitcher. Bring tray of smallish coffee cups to the table. Pour into cups from pitcher. Then add dollop of horseradish cream and drizzle of hazelnut oil before serving. Serve with small spoons. Tell your guests they aren't allowed to stir the cream into the soup but rather make sure they get some with every spoonful of soup.

(Courtesy of David Richter)

The Anchor & Hope

The Anchor & Hope

36 The Cut, London SE1 8LE

Tel: 020 7928 9898

(15 December 2006)

Went to the Anchor & Hope with David and Michelle for Christmas lunch last Friday. The A&H is a favorite in the gastro pub category as it does what many food pubs completely fail at namely provide very good food. Find that many gastro pubs basically just sell fancy hamburgers and deep fried Camembert. They did not disappoint as everything we had was simply fantastic. Actually, at a quality that takes them out of the pub category altogether and simply makes them a somewhat unconventional quality restaurant.

We had a total of four dishes snail and bacon salad, beetroot and egg salad, oven baked Vacherin cheese and braised duck all washed down with copious amounts of Gamay. The snails where fried in butter with the bacon and served with croutons and mixed leave salad with a warm vinaigrette. The beetroot salad is simply a marinated beetroot with some yoghurt based dressing topped with fresh spinach and a soft boiled egg. The trick here is in marinating the beetroot... more on that later.

The mains where simply irresistible. The Vacherin is put in its case into an oven at 120 Centigrade with full convection for 15 min or until soft but not running. When served with fresh boiled potatoes sprinkled with sea salt this becomes an unbelievably rich and sumptuous dish. You could not eat warm Vacherin by itself it is just too rich but with the potatoes it becomes just right.

The Duck on the other hand was a very pleasant surprise as I’ve never had duck this way. Braising or slow cooking is one of my favorite methods of preparing meat but to date I’ve never done this with a gamey bird. What they’ve done is fill the cavity with root vegetables, brown the outside of the duck in a braising pot then cover with chicken stock, throw in some herbs (rosemary, laurel leaves, a bit of sage etc), salt and pepper and leave the whole thing in the oven at medium heat for about 4 hours.

Now, either of the mains would have been wonderful by the selves but together they where sinful! Really, too bad I had to go back to work.

Pineapple Granite

(Made on 03 December 2006)

I use this dish (and similar dishes) primarily as palate cleaner between starter(s) and main course(s). It can equally be made with fresh and canned pineapple although I prefer fresh when possible. If you use canned then reserve the liquid from the can to sweeten the granite.

Ingredients:

1. One whole pineapple;
2. 20 grams fresh mint leaves;
3. 150 ml champagne (or white vine or sweet desert vine or even vodka but you’ll need a sweetener such as honey to go with the vodka);

Preparation:

1. Cut up the pineapple and reduce to mash in a food processor;
2. In a mortar mash up the mint leaves and gradually work in the champagne;
3. Mix the three ingredients in a large bowl and put into the freezer for four hours. Every thirty minutes take the bowl out and stir the granite. The idea is to end up with a flaky substance that you’d scoop up with a teaspoon.
4. When it comes time to serve the granite and if it is too hard then either put it into a microwave oven for 20 sec or mix a bottle cap of a liquid such as champagne or vodka per serving. I serve the granite in whisky tumblers with teaspoons.

Curly Kale Penne Puglian Style

This does the trick whenever you have an excess of winter greens you don't know what to do with. In this case, a delivery of two lbs of curly kale had me thinking, and voila le resultat (don't be bashful on the pepperoncini and probably better without pecorino!).

Ingreditents:

1. Penne or cavatelli
2. 1-2 llbs of curly kale
3. 8-12 anchovies depending on amount of kale
4. handful of capers
5. 6-7 cloves of garlic sliced
6. crushed Italian dried pepperoncini
7. pecorino (optional)

Preparation:

1. Cut stems out of kale and boil in salted water til slightly undercooked
2. Saute garlic and pepperoncini in a few tblsp of olive oil in a large frying pan
3. Add capers and allow to saute til they brown a bit
4. Add anchovies and stir til they melt
5. After draining and patting dry the kale, put into frying pan with other ingredients. If there's a bit of water retained from kale, keep stirring/frying til water evaporates. Then add a little more oil and continue cooking until kale shrinks and develops a concentrated look/taste.
6. Slightly under cook the pasta in salted boiling water before adding to the pan with other ingredients. Include 2-3 tbls of pasta water so that pasta and heat/stir for another minute until pasta water has evaporated.
7. Serve on plates with some additional, fresh olive oil and a bit of pecorino if you like.

(Courtesy: David Richter)

Insalata Mista with Harry's Bar Dressing

This is the kind of fresh, Italian salad that you crave for after a heavy meal. The veggies--especially the celery and fennel-- complement each other wonderfully. Interestingly, there's no need to add herbs or black pepper (seldom do we see this in Italian salads).

Ingredients:

1. 5 best quality bibb lettuce cut in quarters
2. 2 fennel bulbs
3. 12 sweet cherry tomatoes halved
4. 2 celery stalks
5. 2-3 carrots grated (thick not thin)
6. Top quality red wine vinegar
7. Best extra virgin olive oil available
8. Maldon sea salt

Preparation:

Assemble in a bowl the bibb lettuce quarters: in four separate quadrants, add a pile of each (fennel, tomatoes, celery, carrots) leaving the lettuce visible in the middle

Make dressing by mixing 1 part vinegar with a teaspoon of English dried mustard and salt, and gradually mix in 8 parts olive oil.

Pour over salad and mix until vinaigrette is thoroughly integrated.

(Courtesy of David Richter)

Squash Gnocchi with Meat Sauce

A regular favorite in the household, to be eaten as frost gathers on your windows.

Ingredients:

1. 1/2 lb. ground beef
   
2. 1/2 lb. ground pork
   
3. 2 tbsp. extra-virgin olive oil
   
4. Salt and freshly ground black pepper
   
5. 1 large onion, peeled and finely chopped
   
6. 1 28-oz. can peeled whole plum tomatoes, chopped
   
7. 1 small butternut squash, quartered lengthwise, seeds removed
   
8. 2 eggs
   
9. Salt
   
10. 1 cup flour

Preparations:

For the meat sauce: brown beef and pork in 1 tbsp. of the oil in a medium skillet over medium heat, using the back of a wooden spoon to break meat up. Season to taste with salt and pepper. Cook onions in remaining 1 tbsp. oil in another medium skillet over medium heat until soft and golden, about 20 minutes, then stir in tomatoes and their juices. Reduce heat to low and simmer, cook til sauce thickens. Drain fat from meat then add meat to tomato sauce. Adjust seasoning.

For the gnocchi: Preheat oven to 350°. Put squash in a baking pan, cover with foil, and bake until soft, about 1 hour. Remove from oven and when cool enough to handle scoop out the flesh into a strainer, then press out as much liquid as you can. Transfer to a large bowl, add eggs, and mash together with a potato masher. Season to taste with salt, then work in flour to form a thick, soft dough.

Bring a large pot of salted water to a gentle boil over medium-high heat. Using 2 tablespoons (1 to scoop, the other to push batter off spoon), drop spoonfuls of batter into water. (If gnocchi fall apart, skim pieces out of water, add a little flour to batter, and try again.) Cook until gnocchi have risen to surface and simmered for 1-2 minutes. Transfer with a slotted spoon to a warm platter. Continue until all batter has been used. Spoon warm sauce over gnocchi.

(Courtesy David Richter)

Ravioli Fiorentina

This is a lovely, sweet-salty, festive ravioli that should get a collective "hmmmm" around the table when served. My wife and I first tried it in an Osteria off the beaten path in Florence (never easy, but possible).

Ingredients:

1. "00" Flour
2. Italian organic eggs
3. Ricotta
4. Spinach
5. Nutmeg
6. French Butter
7. Vegetable Broth
8. Sultanas
9. Cinnamon Sticks
10. Maldon Sea Salt, Fresh-Ground Pepper
11. Parmesan

Preparation:

1. Make pasta according to how much you need using the flour and egg yolks; wrap in cling film and let set at room temperature til needed (not more than 2-3 hours)
2. Make ravioli filling by combining 3 cups of steamed spinach (which has been squeezed dry) and 2.5 cups of ricotta. Grate generous amount of nutmeg, 1 egg yolk, salt and pepper, then mix well. Set aside in fridge.
3. Fill ravioli and place on a polenta-covered non-stick tray
4. Melt a pack of butter in a large saute pan (the largest you can find); add raisins then the broth until you have a smooth, thick sauce
5. Boil ravioli; sample for doneness. Drain ravioli, retaining some of the pasta water, then add to saute pan with butter in it. Continue to cook for about a minute making sure that raviolis are submerged in the butter.
6. Serve ravioli in saute pan, after having grated parmesan, cinnamon, salt and pepper on top

(Courtesy of David Richter)

Fontina Polenta with Foie Gras

A true Friullian specialty discovered while touring the region there a few years ago. The trick is to get your polenta tasting very cheesy.

Ingredients:

1. Polenta
   
2. Foie Gras (cooked)
   
3. French butter
   
4. Fontina
   
5. Ground Pepper + maldon salt

Preparation:

1. Cook your polenta according to package instructions; make sure there's sufficient salt and pepper
2. When done, add enough fontina so that the whole thing becomes quite cheesy
3. Heat your butter till it becomes brown butter
4. Slice up your foie gras
5. Assemble slice of foie gras on a plate, add a spoonful of polenta on the side
6. Sprinkle Maldon sea salt on the foie gras to give the smooth texture a crunchy contrast
7. Drizzle brown butter all over

(Courtesy of David Richter)
UPDATE: Made this dish at my Sis's birthday party for the Sunday after dinner. Very important! You only need 20 or so gramms of Polenta per person for this dish and cheesyness is definately a must. I used fresh foie gras which I don't recomend. It melts up and when you put that on top of the cheesy polenta the whole thing becomes way rich.

Lardo Crostini

This is one of those simple recipes where quality ingredients make all the difference. It was discovered at the Locando Locatelli booth at the annual Regents Park Restaurant fair, with Giorgio in hand to praise the virtues of this simple yet elegant appetizer.

Ingredients:

1. Toasted country bread;
2. Garlic;
3. Thinly sliced Italian "lardo";
4. Fresh Rosemary;
5. Best Olive Oil;
6. Maldon Sea Salt.

Preparation:

1. Cut hard rind off lard, then cut lard strips into squares;
2. Grill country bread, and then scrub with garlic;
3. Very importantly, place 2 or 2 lard squares on bread while still hot so that they melt (important to segment the lard otherwise the whole strip would come off with the first bite into the crostini);
4. Drizzle olive oil and Rosemary on bread -- don't be bashful;
5. Sprinkle salt, and then serve immediately while still hot.

(Courtesy of David Richter)

Saltimbocca alla Romana

(Made 25 November 2006)

I am assured that this is the most classic of Roman dishes but as I’ve never been I can’t confirm. I first had Saltimbocca, which means Hope-In-The-Mouth, at a Roman friend’s house and the recipe below is loosely based on his. I say loosely because it is from memory and Andrea may very well have done something frightfully clever which I’ve forgotten.

The combination of veal, sage and Parma ham is one of those that is so perfect that you simply can not imagine an improvement. The addition of butter and white vine just serves to bring the whole thing together.

1. Veal Cutlets (for main course assume about 250 grams per person) flattened out to a thickness of about 0.5 cm;
2. Parma ham enough to cover the cutlets;
3. 1 large leave of fresh Sage per cutlet;
4. 100 grams of floor;
5. 2 tablespoons of butter;
6. 1 large (175 ml) glass of white vine;
7. Salt & Pepper;

Put a leave of Sage on each cutlet and cover with the ham. Fold over and fix in place with a toothpick (if you have time to do this a few hours before so that the sage has time to infuse the meat that’s even better). Mix floor, salt and pepper together on a large plate and use to coat the veal. Melt the butter on a frying pan with a little bit of olive oil (this is just to increase the frying temperature of the butter) and start frying the Saltimbocca. After about 1.5 min turnover and fry for another 1.5 min before adding the white vine. When the vine is all but evaporated and it and the butter forms a thin sauce the Saltimbocca is ready. Serve with the sauce pored over. I never serve anything with the Saltimbocca but if you wish roast potatoes go perfectly as will fresh veggies such as string beans.

To turn the Saltimbocca into Saltimbocca bites as per the menu below instead of the cutlets buy veal fillet. The fillet needs to be about a hand wide and long enough so that you can roll it up. You then prepare the veal exactly as above except you roll it up instead of folding it. After frying the veal you then stick toothpicks through it at about 1 cm intervals and then cut the rolled up veal to form the “bites”.

The Ivy

(27 November 2006)

Got taken there yesterday by some Canadian Bankers/Investors. Apparently, Canada like the rest of the world is so flush with cash that they don't know what to do with it so what better way to spend it than take people with assets to sell to dinner at the Ivy.

I've always been of the opinion that the Ivy is the most overrated and overpriced bistro in the world. The food is very simple, but good, the service to be fair is great as is the vine cellar. The primary reason to go there at the prices they charge is to gaze at the rich and famous. Leslie Nielsen was the only person I recognised last night; just about as disappointing as when I went to Nobu and Salman Rushdie was the only person I recognised.

That being said if you stick to what they do well and are not expecting innovation then the Ivy does not disappoint. They are essentially very good at the kind of simple traditional English/French food that Delia advocates. I had dressed crab (yummy) and Shepherds Pie made from beef and lamp that was excellent. My colleague had lobster bisque and steak tartar both of which he declared excellent.

Bistro Ari & David

Bistro Ari & David

Christmas 2006 Tasting Menu

Lardo-Rosemary Crostini

Pumpkin Minestrone

Gravsilungur

Saltimbocca Bites

♦ ♦ ♦

Cappellini with Beluga Caviar & Vodka Shot
Fontina Polenta & Foie Gras
Ravioli Fiorentina “Dieci Anni”

♦ ♦ ♦

Pineapple Carpaccio

♦ ♦ ♦

Salt Crust-Baked Turbot with Swiss Chard
Bolzano Braised Beef with Truffle Mash

♦ ♦ ♦

Insalata Mista with Harry’s Bar Dressing

♦ ♦ ♦

Parmigiano & Chestnut Honey

♦ ♦ ♦

Monte Bianco with Marscapone

♦ ♦ ♦

Espresso or Fennel Infusione

Chocolate Biscotti

♦ ♦ ♦

Grappa

(Served to our Friends on 25 November 2006)