Later we layer-on a mixture of water cress and fromage frais and roll it up, Swiss roll fashion. Some of us try an even tastier variation with a cream, wine and mushroom filling. Veggies, healthy eaters and anyone really would have agreed. On day two we make pasta. It's only a bit more effort to add colour using spinach or tomato paste, but the ending is the same - roll it, cut it and mangle it with a pasta machine.
Pasta sauces are easy too.
Olive and tomato, or a pesto sauce made using spinach instead of basil and walnuts instead of pine kernels. The class favourite is a chuck 'em together sauce with smoked salmon, soured cream and chives. Today's special is chicken mouselline - made by steaming blended chicken, cream and egg white in a ring mould. You line the mould with barely cooked spinach leaf to provide colour as well as a quick exit for the delicate, cooked mousse. Lastly cook, dust with sugar, place in the boot of the car and show it to the folks you left to live on Chicken Tikka for the weekend.