Are you adventurous with food?

No! I stopped eating my Mum's lovely stuffed lambs' hearts when we 'did' the heart in biology.

How about tapenade for anchovy paste? You can buy it or make it. Needs sunshine and a glass of rosé though.
Not a great offal fan and it gives OH gout. Love frog's legs, snails and foie gras though.

Hmm, Mamie I might try that.

Which would of course be very nice. But what I actually meant to say was anchoïade.

I've only really encountered one dish I wouldn't eat again... Chicken Feet.
Served as part of a dim-sum lunch in Sydney - I really couldn't see the point.

Heart meat is gorgeous - so dense. I used to have a recipe for Ox heart ragout that was superb - only they don't seem to sell it now... Ostrich used to be on sale in supermarkets - not bad - sort of steak-ish. I think most of the efforts to farm the birds here failed. Sainsbury's used to sell rabbit - lovely - and mutton, minced - perfect for keema curries. Haven't seen any for years now though.

Oysters I can take or leave. Mussels cooked well are lovely - including the unappetisingly named green-lipped mussels! Shrimps (ah, childhood holiday memories!) prawns, lobster, crab are all heavenly - (whatever Leviticus has to say about it).

I agree about the heart, feetle. When I go to New Zealand, my daughter takes me to Havelock which is the green-lipped mussel centre of the world. They come in all sorts of ways, and can be huge.

Rabbit is very popular in France, and I like a good thick rabbit stew.
My daughter raises her own pigs and they are butchered locally and virtually every part is used. It is good to know the provenance of your food. Her own hens' eggs taste nothing like supermarket eggs and hold their shape during poaching.

I am very pleased with myself today - I marinated two plump skinless chicken thighs in olive oil, cinnamon, ginger, garlic, black pepper. I heated some oil in the roasting tin and put the chicken on top of a bed of chopped potatoes, onions, carrots, and cauliflowers and roasted for an hour. It was delicious - why have spent 72 years eating bland food?

I used to make stuffed lambs hearts , loved them , don"t do much of that sort of cooking now .
Really don"t know why ?

Love mussels, but not green lipped ones!
Love stuffed hearts. Do them occasionally.
Has anyone else found parsley and thyme stuffing impossible to find?

The secret of the poaching, Greatnan, must be down to the freshness of your daughter's eggs - you just can't buy them that fresh usually.

True, feetle, and I love going to the hen house every morning and finding my breakfast!

feetle in Africa chicken's feet and beaks are served cooked by roadside vendors and the dish is advertised as "Walkie Talkies".

that should probably be chicken feet!

I suppose I am quite adventurous in food, although I have a seafood/shellfish allergy. I loved the food in China, armed with my little crib sheet about my allergy kindly provided by a Chinese friend, probably because I took his advice never to ask what I was eating, just enjoy it. I did have the most magnificent hare and venison when travelling up in the north east of the country.