We took it easy this year and had a quiet New Years. The starter was a simple sautéed mushrooms, shitake, dried porcini and cremini mushrooms along with fresh goat cheese, this tastes much better than it looks, if I was going all out I would have topped this with a little puff pastry. For the main course we had a braised lamb shank in Moroccan spices served on a mound of couscous which includes cilantro, red and yellow peppers. Also on the plate are some carrots and pearl onions from the braising liquid.