OK, so I have decided on the menu for Wednesday night - the gods of supermarkets being willing.
Artichoke fritters with Camel Valley bubbles to start (because these are dear and food-orientated friends, I don't mind them standing in the kitchen while I make the fritters)
My fish pie - fennel base, white fish, prawn and scallop saffron veloute filling with celeriac mash topping. Probably served with muscadet
Ginger syllabub for pudding. I've decided to combine Skye Gyngell's recipe with one from Delicious so I get a bit of a citrus note along with the ginger - basically I will use Skye's proportions, but using ginger wine instead of sherry and adding some crumbled gingernuts at the bottom for texture. No idea what to do about wine. This rather useful site teams a Pedro Ximenez sherry with a gingery dessert, which seems like a good idea. I'll have to see how expensive it is!