In honour of Keith Flod, fine food, fine wine, fine friends

The stage is set, the fish stock is warmed, a fish veloute sauce at the ready.....
off with Cointreau flamed scallops and a handful of langoustine for starters......
eaten with black chopsticks of course......
with a main of grilled Dovers (the only way according to Floyd On Fish) and poached John Dory, home grown runner beans and Jersey Royals - and, as with every meal, the one final ingredient that was common to all Floyds recipes, FUN! - a fitting tribute to all gastronauts.