Sauce #34

Marsala-poached pears, thyme & stem ginger ice cream, and Jeremy Lee's hazelnut cake

You must come to my supper club some time. You’d be so welcome. We’re in an old cowshed in North Yorkshire, though the supper club is confusingly called the Clock Barn. Long story. The aim is to feed people until they burst and encourage them to drink to the best of their abilities. There is no onus on ‘justifying your presence’ by spending boatloads of…