HUMMM.... *thinks*, I think I'll make it greek, and this is initial thoughts without to much thinking.
Starter would be a fig filled with blue cheese and wrapped parma ham and baked with a watered-down honey dressing. Or maybe going for a bit of a classic, honeydew melon wrapped in parma ham. Or, or, maybe, aspagous wrapped in parmaham with a holendayz dressing.

Mains I'd do lamb chops under a really intense grill so the fat crisps up, about two minutes before they're ready, I'd put a really good sweet-chilli sauce, or maybe mint-jelly (note: not 'mint sauce') over them so it bubbles up a bit. I'd do with that minted crushed potatos and petti-pois pees.

For desert, as we have very rich mains which involves quite a bit of cooking, I'll do something I can prepare in advance. I'm not big on fruit-based deserts, so maybe a Eaton Mess?
( G/PP 💩💩💩💩💩&#128, Mon 11 Jul 2011, 21:21, 2 replies, latest was 14 years ago)

I saw a recipy on the telly the other day that I would like to try.
Cholla french toast, with cinimon and nutmeg in the egg-mix (x 2)
Cream cheese, honey and mashed bannana mixed up.
Put the cream cheese between the bread and then fry up.
( G/PP 💩💩💩💩💩&#128, Mon 11 Jul 2011, 21:24, Reply)

Oh, Gonz. I heard something on the radio the other day that I thought would be right up your street.
You need to get yourself a (hot) sweet Blegian waffle, put a 'fresh out of the freeze' Magnum ice-cream on it and then whack the lot in the microwave for 10 seconds.

Apparently it melts into the amazing pudding.
( JeffTheDogFucker Can you dig it?, Mon 11 Jul 2011, 21:26, Reply)

Sweeeeeet.
I bet that would be especially nice if you used the caramel magnum.
(berk, Mon 11 Jul 2011, 21:26, Reply)

Well the possibilities are endless*
*Limited to the different varieties of Magnum that are available.
( JeffTheDogFucker Can you dig it?, Mon 11 Jul 2011, 21:27, Reply)

OH man, that does sound good.

( G/PP 💩💩💩💩💩&#128, Mon 11 Jul 2011, 21:35, Reply)