signature dish ..and why

I often cook whole sea bass with some fresh herbs tucked inside, and a warm salad with things like sliced fennel, courgette ribbons, parsley, thyme, olive oil and a few orange segments. Delicious.

But...I always get asked to make a roast chicken dinner with chipolata sausages, goose fat roast potatoes, and plenty of veg, stuffing and apple sauce with a white wine gravy. No wonder I'm fat!

Sounds delish Carol I also like to do a fish dish which is a whole trout stuffed with either salmon or tuna and capers,some lovely baby pots and salad. It always goes down well I may go the fish mongers and get a trout to-day,no!! wait until tomorrow when fresh supplies in after weekend.

Carol - that sounds hood enough for Master Chef. I have never tried Sea Bass. Do you get it from a fishmonger?

Yes, fishmonger and sometimes they have large ones on good fish counters like in Morrisons. Otherwise, I use fillets and put the herbs in between two pieces inside foil.

Chicken breasts stuffed with stilton, wrapped in parma ham and baked in the oven. Pour some double cream onto any stilton that has leaked into the baking dish, give it a stir and serve it as a sauce, with new potatoes and a green salad.

Am feeling very hungry now and wondering who to visit if you like fish have you tried smoked mackerelut abso with creamed horesradish a bit off the wall but absolutely gorgeous

that should be mackerel this laptop has togo ..

nellie my laptop will be going to the same place!!! how is it they seem to die on you just after 3 yrs.Sorry gone off topic.

Smoked mackerel and creamed horseradish sounds delicious.
I have a few signature dishes but they would not constitute a menu.

carol your roast chicken makes me feel hungry.
However , where can you buy a decent chicken from?

I have not tasted a decent chicken for a long time.
Bought any type of chicken imaginable: walking chicken, flying chicken, swimming chicken, lol.
Organic, inorganic, expensive, not expensive.
And, whichever way it is cooked, that old fashioned taste of chicken does not seem to there.
The last one was from Daylesford Organic ( imagine the price ) and it was rubbish.

johanna - Move to France. The market chickens are delicious!

butternut

if you all visit me I think I will add my lasagne ,or a lovely creamy pasta with parmesan shavings....or good old roast beef and the trimmings and cauliflower cheese...good job its all virtual I can feel my waistband groaning already.....how about some desserts we dont have of those here..

johanna the best chicken I ever had was Poulet de Bresse in France, but if you try to buy one in the UK you need a mortgage on them! I get mine from a farm shop near my sister's house in Hazel Grove (Norbury Farm shop Annobel - do you know it?) and they are lovely - that old fashioned proper chicken taste, and not a ridiculous price.

For dessert I would make Lorraine Pascale's Big Fat Tipsy Trifle. It is a show-stopper and tastes delicious! allthatglittersisginger.com/2011/12/29/show-stopping-strawberry-trifle/

Above website shows pictures, below is actual recipe for the trifle. www.bbc.co.uk/food/recipes/my_big_fat_tipsy_trifle_16006

Yes I agree - I moan about the quality of a lot of food in France (supermarket fruit and veg especially), but the chickens and ducks are fab!

Pavlova.
I use an old Rick Stein recipe. He promotes the Aussie version with passion fruit rather that strawberries. It works very well. The passion fruit cuts through the sickly sweetness of the meringue.
And, if it goes wrong, which it won't, you will have the perfect Eton Mess.!

sorry,
than, not that. Must go to Specsavers.

The galloping gourmets recipe for chateau briand steak! With beans and potato roquettes

We had my signature dish this evening. It's a Mexican Refried Bean dish. It's quick to make but looks really impressive if you serve it to visitors. I have even made it in Mexico.
Maybe we should posting our recipes?