Cooking For the WI

There are few more daunting and delightful things to do than cook for the ladies of the Women's Institute. Today, a lunch for the 65 from the Wiltshire Federation. On the menu, all from Cooking For Real Life: elderflower poached rhubarb with buffalo mozzarella and parma ham, crostini with better beans, lentils with chorizo in lager, farfalle with broad beans, feta and dill, sausagemeat with chilli, fennel and purple sprouting broccoli, scented eton mess and eastern trifle. For us, for supper? Leftovers.