We were treated to an evening of experimental food at Richard and Linda's on Saturday night. The crab-cakes were so delicious; sweet, tender meat fried to perfection; that we ordered Richard back into the kitchen to cook some more. This was followed by aubergine, tomato and feta grilled in slices with a potato salad. Our pudding was a summer-berry cake with hazlenut icecream (home-made). I brought a bottle of rose petal wine to the table, forgetting that this has not been Richard's favourite flavour in the past. This vintage is superior, though, and Richard claimed to enjoy it.