Sorry slip of the thumb.
But I,ll talk with you about the Lamb I started to early last time.
John Barden could you supply the Saffron?

Im thinking about making a big pavlova or would that be to much of a Parlava.
I love the stuff and I understand it is easy to make.
if its pouring with rain on the saturday I cook in the Marquee.
I aim to cook Saturday morning so I do not miss out on the saturday afternoon drink up down the Tally Ho.