Review - new Slimming World ready meal range

Some of the ready meals in the range

Last month Slimming World launched its first ever range of ready meals. The excitement among Slimming World groups that I saw on Facebook and at my own group was amazing; you'd have thought people had won the lottery jackpot.

In some ways they had - when you are pressed for time and want a hot meal there are only so many Mug Shots you can eat. Many of the low fat ready meals on the market are still relatively high in syns on Slimming World and also have tiny portions.

The new Slimming World ready meal range include the sort of things you could make from scratch but might not have time for, and a lot of takeaway favourites, so instead of reaching for the phone you can reach into your freezer. All the meals are completely free on Slimming World - even the sausages, and are on sale in Iceland at £3 each. The portions are generous though my personal trainer pointed out that the protein content is still pretty low - but I think this is the case with all ready meals as the meat is the expensive part.

I like the fact that the packets have the recipes on the back, so when you have more time you can cook these meals yourself. Slimming World isn't trying to encourage people to eat ready meals, just to give them more healthy options when time is short.

But most importantly, what do they actually taste like? I have now tried them all bar one, and here are my thoughts....

Hot-smoked salmon farfalle

Described as "succulent flakes of hot-smoked salmon with farfalle pasta, peas and broccoli, in a rich tomato sauce."

There was a generous amount of salmon and peas though the broccoli pieces were too small and I barely noticed them. I found that the sauce was quite watery though the salmon was a bit overcooked for my liking when I cooked it according to the pack instructions.

This is an easy meal to take to work (if you have a microwave you can use); I spooned it into an empty lunchbox so I could eat it at my desk. I think though that it takes so little time to cook pasta at home, and I often make a pasta salad the night before to take to work, that I wouldn't bother buying this ready meal again and would prefer to make my own salmon pasta.

 

Chicken Piazzola

The second meal I tried was the chicken piazzola. Described as “a tender butterflied chicken breast topped with a rich tomato and herb sauce with whole baby plum tomatoes”, this was essentially a large thin chicken breast in a tomato sauce. It tasted fine but I had expected something a bit more interesting and again the sauce was extremely watery, though I have since been told that this may depend on the power of your microwave.

 

I had this dish with plenty of veg which made a relatively filling meal - you could also have potatoes with it but then you may as well cook your own chicken from scratch and throw a few herbs and a tin of tomatoes over it. The actual recipe is a bit more complicated than that but this is a pretty simple dish.

 

 

 

 

Sweet Potato Curry

 

The same cannot be said for the sweet potato curry – this is something that would take a lot longer to make at home. Described as “succulent chunks of sweet potato with red peppers and spinach in a fragrant curry sauce”, this was not too spicy (I don’t like spicy foods), filling and really tasty, and something quite unusual that I would definitely choose again. I had it with some extra veg and had no need of rice – but if you wanted to serve it with rice then the curry would serve two.

 

 

 

 

 

 

 

 

 

 

Singapore Noodles

 

As I don’t like spicy food I wasn’t keen on the Singapore noodles – described as "delicious noodles, tender seared chicken, juicy king prawns and vegetables in a spicy oriental style sauce.” I would have preferred the mixture of flavours but without the spice, though as I don’t like certain vegetables I also spent ages picking the green beans and peas out, so for both those reasons this isn’t a dish I would have again. Also, a stir fry is pretty quick to make at home, though it does need quite a few different ingredients that you may not have to hand, so I can see a place for a ready meal of this type far more than the salmon pasta.

 

 

 

 

 

 

 

 

Meatballs & Pasta with a  Spicy Tomato Sauce

 

 

That’s not to say I’m against pasta as a frozen ready meal altogether, I just wasn’t impressed by the salmon one. I have to admit I didn’t try the roasted vegetable pasta – there was really no point as I don’t like any of the vegetables in it. But the Meatballs and pasta with a  spicy tomato sauce is a dish I have actually had a few times now as I really enjoyed it. In this meal you get “beef and pork meatballs with penne and whole baby plum tomatoes in a spicy tomato sauce”. It’s not too spicy but has a little bit of a kick and the meatballs are really filling and tasty. I counted seven which is quite a lot as they are fairly large; this is a great meal to take to work and put in the microwave if you want something hot and filling at your desk which is also syn free. Unlike the salmon pasta, I didn’t find the sauce in this dish watery either, so it’s definitely a winner for me.

 

The photo isn't great as I transferred this into a plastic container to eat at my desk but it does actually look quite appealing on a plate.

 

16 syn-free Beef and Pork Meatballs

 

You can buy the meatballs on their own in a bag and pop them in the freezer; you get 16 in the packet which I found was plenty for dinner for my boyfriend and I when served with freshly cooked spaghetti and tomato sauce. My boyfriend is very picky about food and usually dislikes low fat alternatives that I buy, for instance when it comes to sausages, so I wasn’t sure what he would think of these meatballs. I didn’t tell him they were Slimming World and at the end of the meal asked what he thought; he said they were good and was quite surprised when I said they were Slimming World! So these are definitely something I will keep in the freezer for us to have again.

 

Syn-free Pork Sausages

 

You can also buy a packet of syn-free sausages which is the holy grail for some Slimming World members. The Facebook groups are full of discussions over which is better – Linda Mccartney which are syn-free, Quorn which are one syn each, something called Heck which I haven’t tried yet or the various low fat versions from different supermarkets – or do you just blow the sysn budget and have proper sausages? I was very hopeful that the syn-free sausages would be good – and I wasn’t disappointed. The texture reminds me more of bratwurst or even a little like saveloy and they are quite different to other sausages but I really liked them. The sausages are not cheap – you only get 6 for £3 – but these are so good (and syn free) that I would buy them again. I made syn free Slimming World chips and felt like I was having a very naughty sausage and chip dinner when in fact it was completely syn free!

 

 

Beef & Veg Crush

 

I had been putting off trying the Beef & Veg Crush as I didn’t particularly like the sound of it – “chunks of tender beef in a deliciously rich onion and balsamic vinegar gravy with a carrot and swede crush.” In fact it was a pleasant surprise. All too often in a ready meal the beef is chewy or fatty, but this was a much higher quality meat in a flavoursome sauce. The carrot and swede mash wasn’t my favourite as I don’t really like swede but I quickly decided it was OK and it went really well with the beef.

 

 

 

 

 

 

 

 

 

 

 Chicken Tikka Masala

 

Finally the chicken tikka masala. It didn't come with rice so I cooked my own; this is quite a big portion so with enough rice it would serve two. It was fairly mild which I liked - I actually thought the Singapore noodles were more spicy! The sauce was still quite watery though, even though I cooked it for as long as the pack instructed. Even so, I would have it again.

So overall I had mixed feelings about the Slimming World ready meal range; I liked some more than others but I don't really eat ready meals anyway. It is good to have them in the freezer for convenience though and I like the fact that the have the recipes on the back, so really you get the best of both worlds!

Meal Planning Monday 2015 - Week 12

I had an awful lot of cake last week thanks to two Comic Relief bake sales (one of which was a bake-off competition, which I won with this cake) and we had take-away one night as well so I really need to get back on the diet this week! I have also got a few meals that I keep putting on the menu plan and just never getting around to so I will try to do them this week.

 

Monday- salmon with linguine and pesto from this recipe (chicken for the Other Half who doesn't eat fish)
 

Tuesday- Lunch: leftover pasta from last night
Evening: at cake decorating course so will take sandwich
 

Wednesday- Probably home late so frozen pizza
 

Thursday- tuna steak with sweet chilli and noodles for me, chicken kiev for him
 

Friday- spicy pulled pork in slow cooker - if I remember to put it on before I go to work! From the Slow Cooker Book p.73
 

Saturday lunch- baked eggs in bacon

Dinner- out - at  cinema
 

Sunday lunch- home alone so either soup or pasta or a sandwich

Dinner- giant filled Yorkshire pudding that I keep putting on the meal plan but not making

Tattered Lace Mother's Day Card

When I was a child I made Mothers’ Day cards at playschool and brownies and so on for my mum – and now I’m an adult I still like the homemade touch. I made this card for my mum for Mothers’ Day using a pack of die-cuts I bought on Ebay.

From what I can tell, these are from the Stephanie Weightman tattered lace collection. These are a beautiful set of die cutters but unfortunately the machines you need to use them with are quite expensive (up to £200) and some of the dies cost around £30 each, so I don’t have them. Instead, it’s easy and fairly cheap to buy a set of cuts outs that someone else has made from their die cutter, and that way you can vary what you purchase.

I used a piece of pink backing paper with a faint criss-cross backing and put a delicate die cut on top, which was like a lattice almost the size of the whole card. I then added a large circle with lace edge to one corner and a small flower in the other corner. I stuck the words 'happy Mother's day' from a pack of outline stickers to the circle.

It needed something else; I had recently bought a pack of foam hearts of different sizes and shades from Hema so layered a few of these up in the top left corner and did a row of three small hearts in the top right. It's quite a pink card, but I think it's pretty!

Australian Lamingtons

Formula 1 season is upon us with the first event in Australia this weekend. You may have seen the new blog challenge that I’ve launched, Formula 1 Foods – the idea being to bake or cook something from the country that is hosting each race. As well as celebrating the global popularity of F1 it’s also a good way of getting involved if you’re not an F1 fan but maybe live with people who are!

When I saw that the first destination was Australia I immediately thought of Lamingtons; I’ve never eaten or even seen any other than on blogs and in recipe books before but I know they are an Australian speciality. I recently took a baking class taught by an Australian who even referred to rectangular baking tins as Lamington tins!

There are various stories about the origins of the Lamington, which you can read here.

A Lamington is a pretty simple type of cake – a vanilla sponge cake baked as a single layer and sliced into squares. Each square is then dipped in a chocolate sauce and coated in dessicated coconut. Sometimes they are served sandwiched together with jam and cream which I think makes it more of a dessert.

  

I used a Jamie Oliver recipe which you can find online here:

http://www.jamieoliver.com/news-and-features/features/australia-homemade-lamingtons/

Cutting the cake into squares and ready to dip

Drying on a rack after dipping

They were very easy to make; a little messy with the dipping but I think these would be fun to make with children.

When you cut or bite into them you see how the chocolate sauce has soaked in, making the sponge nice and moist. I'm not keen on dessicated coconut normally but these were really nice!

I am sending this to my new blog challenge Formula 1 Foods as the first country is Australia.

I am also sending this to Treat Petite as the theme is Mother’s Day and mums; these would be good for children to make for Mother’s Day and particularly welcome if your mum is from Australia I think! The challenge is hosted by Stuart at Cakeyboi and Kat aka The Baking Explorer.

As these are child-friendly bakes I am also sending them to Family Foodies.

How to make Marshmallows from scratch

 

Did you know it’s actually quite easy to make marshmallows? You need an ingredient you probably won’t have in your store cupboard – liquid glucose – and you need a thermometer, because you have to heat the sugar to a precise temperature. You have to be very careful as well, because the sugar gets very hot – this is not really one to be making with children -  but other than that, it’s actually quite straightforward!

 

I recently took a marshmallows and meringues class at Cakes 4 Fun in Putney, a lovely little cake decorating shop with a classroom space underneath. There were 8 of us and the tutor, Sarah, was very good at explaining what we needed to do, lending a hand where it was needed, and answering questions about all aspects of the process. It was a lovely sunny day and I felt very happy leaving with my huge box of meringues and marshmallows, even though the marshmallows weren’t quite set so I had to pop them straight in the fridge at home and cut into squares the next day.

  

We were given handouts with information and recipes but I don’t have their permission to reproduce the recipe, so instead I will give a general description of what we did and a few tips – there are plenty of marshmallow recipes available on the internet.

 

Place sugar and water into a saucepan and add the liquid glucose – you can buy this in tubes in large supermarkets (e.g. Dr Oetker) as well as on specialist cake decorating websites and shops. If you wet a spoon and your finger it’s easier to push the glucose into the pan as it is extremely sticky – think a clear version of golden syrup.

 

Heat the saucepan and it’s very important not to stir the contents at all. You need a thermometer as the mixture has to be heated to precisely 114C.

 

I had a sugar thermometer already – I can’t remember where I bought it – but it’s a glass thermometer with mercury inside, so it’s pretty hard to tell the precise temperature – and it’s quite hard to read the level when you are holding the thermometer in a saucepan so you either have to figure out an angle to hold it and tilt your head, or keep taking it out to check – at which point the temperature reading drops again. So it was  a very welcome coincidence when last week I was sent an Epica Ultra-Fast digital thermometer to review!

 

 

 
It’s so easy to use and the only setting is whether you want the temperature in Centigrade or Fahrenheit; otherwise you just turn it on. It has a long tip so can reach right down into a saucepan safely, and also has a pointed tip so you could insert it into a joint of meat to test whether it is cooked in the middle. The digital display is easy to use and very clear to see, so I was able to test the temperature of my sugar and easily read the result. It even measures temperatures in decimal points so you can see as it climbs – in other words, rather than going from 100 to 101, you can see it tick up from 100.4 to 100.6 to 100.8…. which is helpful if you really need to be precise.

 

 

When I made marshmallow again at home thanks to the thermometer I knew when to start beating my egg whites; a Kitchenaid or similar is brilliant for this as you can start whisking and go back to the saucepan. I learned one interesting tip for beating egg whites which is actually the opposite of what I thought. I normally whisk egg whites until they are stiff, so for quite a long time at quite a high speed, and then add the sugar which I fold in gently. Apparently that’s completely wrong, and what you should do is whisk the egg whites on a slow speed, gradually increasing to medium, but stop when they can form soft peaks – not stiff peaks. Then add the sugar gradually, whisking each time, and then whisk at high speed until the mixture forms stiff peaks.

 

For the marshmallow we had also soaked gelatine in water and now squeezed out the water and added the gelatine to the hot sugar mixture, and carefully stirred in until it had melted. While the egg whites were being whisked, we turned the mixer down to low and very carefully poured the hot sugar and gelatine mixture into the eggs. Then we turned the mixer up to high and whisked until the eggs were stiff and glossy.

 

We lined small baking tins with clingfilm and dusted them with a  50/50 mixture of icing sugar and cornflour. We then chose to add flavours to our marshmallows; I added two spoonfuls of lemon curd to mine, while other people added cocoa powder. We spooned the marshmallow mixture into the tin and put it in the freezer to set – you can use the fridge but we were hoping to speed ours up.

 

 

They weren’t quite set by the time we wanted to take them home, but weren’t far off. It came out of the tin as one piece so I put it in the fridge at home and the next day cut into squares. The pieces are still very sticky once they are cut so you need to toss them in the same 50/50 mixture of icing sugar and cornflour. Mine were still good almost a week later; they were soft and pillowy, noticeably different to shop-bought marshmallows but at the same time still familiar as marshmallows, and the lemon flavour gave a lovely kick (though next time I might use one spoonful of lemon curd, not two). I had fun making these and really like the finished product!

 

 

 

These are really nice to parcel up in a pretty box and give for Mother’s Day – so I am sharing them with Treat Petite, the blog challenge hosted by Stuart at Cakeyboi and Kat at the Baking Explorer, as their theme this month is mums.

 

 

 

Eggs are a key ingredient in marshmallows so I am also sending these to Simply Eggcellent, hosted by Dom at Belleau Kitchen.

 

 

 

The other key ingredient of course is sugar, and since the letter for my Alphabakes challenge this month is S, I am entering them in that challenge as well! Ros at the More Than Occasional Baker who runs the challenge together with me is hosting this month.

 

 

Thanks to Epica for sending me the thermometer to review. All opinions are my own.

Floating Malteser Cake for Comic Relief

 

 

Comic Relief is a hugely popular UK charity and the work it does to tackle poverty and social injustice around the world is fantastic. It has been going for 25 years this year and Red Nose Day – and now Sport Relief too – has become part of the British lexicon. Comedians and celebrities have been doing “something funny for money” since I was a child; last year Sport Relief (which takes place in alternate years with Red Nose Day) raised a whopping £71,800,000.

This year Red Nose Day falls on Friday March 13 and people all around the UK are being encouraged to “make their face funny for money”, whether that’s wear a wig, face paint, or have their eyebrows shaved off for charity. Comic Relief has also teamed up with the Great British Bake Off to help people organise bake sales in their communities or workplace – there’s nothing the British like more than a good old bake sale.

For that reason I’ve found myself pledging to make cakes for two different bake sales, one helpfully taking place the day before. I thought I’d share with you the cake that I’ve made, so if you are having a bake sale (or a bake off – this is something of a showstopper!) on Friday, you’ve still got time to make it.

Maltesers is one of the official partners of Red Nose Day this year and everyone loves chocolate, so I decided to make a maltesers cake. I’d seen pictures of cakes before which looked like they had a bag of Maltesers floating in the air, pouring chocolates onto the top of the cake – and since Red Nose Day is all about silliness and fun (with a good cause) I thought this would be the perfect cake.

My friend Ros aka The More Than Occasional Baker has made one of these cakes before and as I was fairly short of time, I went to her site to find out how to do it. I even used the same chocolate cake recipe she had used so I can’t claim any originality with this recipe at all – please hop on over to Ros’s site! The only change that I made was to use purely Maltesers rather than M&Ms as well.

The cake was pretty easy to make; you might be better off making it a day or so in advance and keeping in an air tight container if like me you are assembling the cake after work, as it needs to be completely cold.

Making the cake - see link above for recipe. In goes the chocolate, cocoa powder, butter and water.

Flour and eggs of course, and sour cream is the added ingredient to make this cake extra moist and tasty.

Ready to go in the oven

Now cooling

So this is the tricky part... to assemble the cake you need a lot of chocolate ganache. A lot.
Heat 300ml double cream in a large pan and when it is just simmering, take off the heat and add 600g chocolate. You can use plain or milk; I used milk as I prefer the flavour. Stir in the chocolate until it has melted.

Leave the ganache to cool before using - I put mine in the fridge for about half an hour.

Spread about 1/3 of the ganache on the bottom layer of cake and gently sandwich the other cake on top. Then spread a thin layer of the ganache around the side of the cake and stand up Kit Kats around the sides, facing inwards so the flat side faces outwards. I used 36 Kit Kat fingers for what I think was an 8-inch cake. You can either put them completely around the cake or as I have done, leave a gap at the front.

Spread about 2/3 - 3/4 of the remaining ganache over the top of the cake.

Push a plastic drinking straw into the cake, far enough in so it is stable but so you have plenty sticking out the top. Cover the top of the cake with Maltesers. Don't forget to keep one of the empty packets as you will need this later!

Slowly start building a tower of Maltesers. Dip each one in the chocolate ganache so it has a little dot of the chocolate mixture on it. Carefully stick to the straw, building up from the bottom. I found that I had to put the cake in the fridge after every two or three Maltesers, otherwise they would start to slide down.

Finally use some more ganache to stick the empty Malteser packet to the bent top part of the straw and finish sticking the Maltesers so the straw is completely covered. For the finishing touch I stuck more Maltesers down the front of the cake and on the cake board to look as if they were overflowing.

I'm really pleased with this and think this is the perfect cake for Comic Relief - it's fun and Maltesers is one of the official sponsors. I just hope it makes it into work on the train and bus OK!

I'm sharing this with the Alphabakes blog challenge which I co-host with Ros of The More Than Occasional Baker; she has chosen the letter S this month and this cake uses sour cream.

I'm also sending this to Jacqueline at Tinned Tomatoes for Bookmarked Recipes.

 The theme for this month's We Should Cocoa is chocolate layer cakes so this fits in perfectly. The challenge is hosted this month by Sarah at Maison Cupcake on behalf of Choclette at Chocolate Log Blog.

 The cake also uses eggs which is my excuse to send it to Dom at Belleau Kitchen for his new challenge Simply Eggcellent.

Robot Birthday Card for a Teenage Boy

I didn't actually make this birthday card for a teenage boy, I sent it to a 30-something friend, but I imagine it must be hard making cards for teenagers so this is quite a good one! The backing paper simply came from a pack of printed papers and I wasn't sure what to do with it before as it's a busy pattern. When I came across a pack of stickers with cartoon-style messages like 'pow' and 'splosh' I thought the two would work well together. There were also some speech bubble stickers but they were blank so I added the words happy birthday to them.

A big night in with Papa John's

There are fewer better ways to enjoy a Saturday night than having friends round, ordering takeaway, putting on a DVD or perhaps playing a board game. And if it's takeaway, for my boyfriend and I it really has to be pizza.

 

Some takeaway pizzas can be a bit hit and miss and I've had a few disappointing experience in the past where they have turned up a bit cold, the ingredients haven't seemed so great, and my boyfriend once had a delivery where they brought the wrong pizza entirely. So I was pleased to see that Papa John's has become the first pizza chain in the UK to offer a quality guarantee - they promise all their ingredients are 100% fresh and if you're not completely happy with your pizza, you get a replacement free of charge. And I was even more pleased when the nice people at Papa John's asked me to review some of their pizzas and enjoy a night in on them!

 

I actually met Papa John himself some years ago - in my 'previous life' as a journalist, I interviewed John Schnatter, the American businessman who founded the company in 1984 and later brought it to the UK. It was about ten years ago but I still remember him as charming, enthusiastic and passionate about good quality pizzas.

 

Right from the start he insisted that the pizza dough should always be made fresh and never frozen and many of their ingredients have a specific provenance such as vine-ripened tomatoes from California and black olives from the Herrera region of Spain. They use serenade chillies as they have found these are the best kind to retain their taste and strength on a pizza - and I can certainly vouch for that!

 



Spicy pulled pork pizza

One of the pizzas we tried was Papa John's brand new spicy pulled pork pizza. I love pulled pork but my goodness this was spicy... I could see the dried chilli flakes on top and gingerly took a bite.... and then had to give the rest of the slice to my boyfriend and drink some water! I am the first to admit though that I am no good with spicy food (when it comes to curry, it's a chicken korma for me). My boyfriend on the other hand absolutely loved this pizza. And that is high praise indeed - he has fairly plain tastes and always, and I mean always, has a margherita pizza. He never wants to try any of the meat ones, even when they contain meats he otherwise likes - but he is converted to the Papa John's spicy pulled pork pizza. I was amazed as this is genuinely the first pizza he has ever preferred to a margherita!



Cheese and tomato pizza

 

We had a cheese and tomato pizza too of course, and I think this is a good way of comparing pizzas - 
ignore all the different toppings, this is the way to really test out the quality of the tomato sauce, cheese and of course the base itself. It was excellent and was the first pizza to be finished between us. 

 



Hawaiian BBQ pizza

One of my favourite pizzas is BBQ chicken closely followed by Hawaiian, so I often make a half and half (which usually costs more), but in any case the BBQ chicken pizzas from the two other leading chains aren't quite what I want. One offers bacon, chicken and BBQ sauce - leaving me wishing for something with a bit of crunch like red onion. The other large chain has bacon, chicken, BBQ sauce, red onions, red peppers and green peppers - but I don't like green peppers so always pick them off. So when I saw that Papa John's did a Hawaiian BBQ pizza, with chicken, bacon, onion, pineapple and BBQ sauce - I was sold. It may sound like a slightly strange combination but it's amazing - friends who hadn't tried that pizza before and may have been a little dubious absolutely loved it. I think the combination of meats, the crunch from the onion and the sweetness of the pineapple is the perfect combination, and everything tastes better with BBQ sauce!

 

 



Garden Party pizza

We also had a vegetarian so ordered a Garden Party pizza- one of four vegetarian options, which had red onions, green peppers, cherry tomatoes, sweetcorn and mushrooms. I asked the vegetarian how she thought this compared to other pizzas and she said the vegetables were really fresh and crispy and gave the whole pizza a feeling of high quality. It's also worth mentioning that I ordered takeaway from Papa John's in Andover recently with a group of friends that included a vegan, and they were very happy to cater for her, making a pizza without any cheese and assuring us that their pizza bases were vegan (which I don't think is always the case with other companies).

 

 



garlic sticks

The only disappointment for me was the garlic bread but I appreciate this is very much a matter of personal taste. I love the garlic pizza bread offered by another chain - it's basically like a mini pizza with tomato and cheese but with garlic as well (I once had this and a side order instead of a pizza!). Papa John's is more the classical garlic bread which some people might prefer, in terms of flavour. It's served as 'sticks' - actually round but cut into fingers, which makes it really easy to share - and it comes with dips.

Speaking of dips, the pizzas each came with a free-of-charge dip which was good, but they were all garlic sauce -which was very buttery, more like a liquid garlic butter to me. I prefer the garlic and herb dip from Domino's I think - though Papa John's pizza base is so good, I will happily eat the crust without needing to dip it in anything!

The nice marketing people at Papa John's helped my big night in with a bottle of wine, a couple of DVDs and board games too, which was really kind of them. I'm really looking forward to watching the Chef DVD - we didn't get around to it on Saturday evening as we spent most of the time trying to puzzle out the Pointless board game based on the TV show of the same name! It's always hard the first time you play a new game and have to keep stopping to read the rules but we all had fun - the pizzas were definitely the highlight of the evening though!

Pointless board game

Thanks to Papa John's who supplied the food, drink, games and DVDs. All opinions are my own.