Sweet Orange and Ginger Butterfly Leg of Lamb - Photos by Emma Sharp

I RECENTLY prepared a dinner for a party that included board members of GraceKennedy. This is a well-known company that owns a major local food brand.

On top of that, the directors present just happened to be culinary buffs themselves! Upon our meeting, one of them launched into a conversation about the fabulous fare he'd recently enjoyed in Manhattan. Of course, the 'top-notch' restaurants he reeled off were no strangers to me, and I realised that no gastronomic mistakes would be accepted that night!

I returned to my freshly baked muffins in the kitchen, and anxiously halved and topped them with home-made salsa. I never get nervous, so why did I feel as if I was being put on the spot? Alas, I fretted for no reason - two plates full were soon polished off, most by the 'critic' himself!

And things only got better. Compliments about the unusual flavours oozing out of the lamb were made, and the union of sweet and tart on everyone's plates seemed to pleasantly stun them all. After such rich revelations, I was satisfied I'd chosen my light lime soufflés to conclude.

So I was slightly annoyed with 'them' for causing my apprehension, (they should be grateful for a home-cooked meal for Pete's sake!), I was the one thankful to be graced with their presence.