Right I'm really pushing back the boundaries now , bringing "Ready , Steady ; Cook" to Metamatic
Necessity has meant that I'ìve had to improve my almost non-existent culinary skills over the last years . I can now do a mean Spinach Tart or a Seafood Risotto Think I'll change my user name to Jamie Oliver or even Graham Kerr The more mature Foxxheads will probably remember him

Mine would have to be beef lasagne. Based on a combination of a French recipe and a Gordon Ramsay one.

Followed by traditional Bakewell tart.

Those are my failsafes! I do like baking and cooking...

Good on yer Alex lad ! I seem to remember reading that your Wife is French How's the language coming on ?

Signature dishes. Hmmm. I guess I'm occasionally partial to finely chopped detail, best served precisely at the right temperature when with friends, and with a fine red wine to help it down.

Slowly but surely! I've just started lessons again after having sadly lagged.

But back to food, and I recently tried making ice cream - honey and lavender flavour and rosemary flavour - both were a surprising success!

I too love cooking and baking - isn't it amazing what pastimes we share.

My pride is my pastry, which at last is better than my mum's.

I particulalry enjoy cooking for large number so fpeople, and this Sunday will be challenging my self with a dinner for 50.
I can feel a prize-winning apple cruble coming on.

Secret: more fat in the crumble than is healthy. Crumble MUST be crunchy, I can't be doing with that floury nonsense...

All the best then Martin ! Photographic evidence if poss on Monday and breakdown of menu please
Well , we could organise a Metamatic banquet sometime . Seems like your a dab hand I'm quite happy to be sous- chef to the Grand Master :)Like your Nick Cave allusion below !

By sheer coincidence, I baked a pear crumble last night. The first crumble I've done for years, and arguably the best. The crumble topping was perfect. I'm sure the 'crunch' would get the Birdsong stamp of approval!!

Boeuf Bourguignon, made with a decent Shiraz/Syrah or Pinot Noir (it doesn't have to be a Burgundy). Takes three hours to prepare and cook and ten minutes to eat.