Do you have a " signature dish" ?

Chicken breasts stuffed with Roquefort cheese, wrapped in Parma ham, browned and then baked in the oven for around thirty minutes, or until the chicken is done. Some of the cheese will have melted and escaped into the meat juices. Add double cream to this, bubble up and serve as a sauce.

Chuck in a Pot, my F-in-L was in thrall of my cooking skills. Oh and pierce and ping! Lol.

Mine is similar to Gd's but roule cheese and wrapped in bacon. The pan is declared with white wine and then double cream added and bubbles.

I might try roule, kitty- not everyone likes blue cheese!

The pan is deglazed not flipping declared!!

I am not sure that I do, although DGD, is in thrall to my version of potato salad, and no visit is complete without it.

What our family has found is that after a family member dies, one of our first feelings is for the loss of one particular dish, DM's curry, DMiL's casseroles, my sister's special pasta dish (which I now make in the dish she always used) a dear aunt's fruit cake. My DF was a widower for 10 years and became a fan of Delia Smith. No family event is complete without his signature dish, made to his recipe - a meat loaf.

At every family party or get together I am called upon to produce a pavlova. My favourite is filled with whipped fresh cream and fresh fruit and berries. My late mother was always impressed, as I'm the only one of my family who makes a successful meringue.

Meringue for me too. The Kenwood Chef does it all and I get the compliments!

Beef lasagne followed by apple crumble and cream.

I have a few, but I made this for a friend once and she declared it " just like restaurant food "! Even though it's something I make regularly for the family.

2 Quorn fillets per person ( you can use chicken if you eat meat)
Spread pesto over fillets and top with sliced tomatoes. Bake for 15 minutes then put slices of mozzarella on and cook for a further 5 minutes. Voila!

My easy baked fish is a go-to favourite and was my late Dad's request dish whenever they ate with us.

All it is is white fish fillets (we like haddock best but cod works too) in a buttered baking dish, topped with a small tub of double cream, a good covering of grated strong cheddar and a sprinkle of chopped parsley. Bake in oven for 20 mins or until the top is golden.

My daughters always ask for tuna and pasta bake or leeks and quorn in a creamy sauce.Will definitely be trying your recipe Chicklette,sounds delicious?

My 'Chocolate Flapjack' - very easy - melt butter, add oats/sugar/cocoa/flour bake for 15 mins and top with a quick chocolate icing....all three children and all their friends love it! It has to be made whenever they are visiting, and now a second generation (their friends kids) are being introduced to it. A package of it has even been sent to Sicily! The oats give the illusion of it being healthy!!!

Giovetsi- a delicious Greek dish with melt in the mouth lamb, Orzo pasta, passata & Haloumi cheese etc. I tasted it on holiday & came home & practised it until I got it just right. It's my go to dish when inspiration fails me & all the DGC love it!!

Spag Bol using the Bolognese recipe from the St Michael,(M&S) All Colour Freezer Cookery Book, 1980 edition. A family favourite, can be prepared in advance, other recipes have never quite come up to scratch.

Spag Bol using the Bolognese recipe from the St Michael,(M&S) All Colour Freezer Cookery Book, 1980 edition. A family favourite, can be prepared in advance, other recipes have never quite come up to scratch.

Whenever we had a BBQ or party I was always asked to make the coleslaw, better than the supermarket stuff.

Gd, I also do it with thigh fillets.

I do a similar thing to chicklette but with a tomato sauce and the chicken topped with sliced or grated mozzarella a drizzle of olive oil then parmesan.

Like the sound of your baked fish gaga.

Sunday roast, beef, crunchy potatoes, yorkshires and lots of veg.

My OH cooks his version of fish pie. While we were in Australia he cooked this and our sons Australian friends shared it with us. They have never forgotten and often tell us they miss it!

He uses salmon, white fish of two kinds, plus prawns. Covers this with a cheese sauce (which contains white wine) and spreads mashed potato with a good sprinkling of grated cheese on top. Serve with vegetables of your choice.

This week he made a chicken and tomato dish which was delicious.

Chicken, stuffed with basil, clove of garlic and other French herbs chopped up, with a creamy tomato and cheese sauce which he makes with whole cream, cheese and tomatoes chopped finely. Served with noodles and vegetables.

My MIL used to make a fantastic bilberry and apple pie with home made flaky pastry, served up with custard. We all loved it and always wanted a second helping.

I love cubed potato and beetroot salad. It was supposed to be a firm favourite during the war, but I remember it from infant school dinners.

Crockery baked egg, sausage, bread and ched. Also ale ched soup.

Nothing fancy, my go to standby....

Spaghetti Bolognese
Lasagne - both the best ever according to anyone who ever eats it

Home made big fat potato wedges - wash and dry then toss in oil or spray with Frylight - and add whatever .... garlic salt, mild chilli sauce.

Egg Sponge with strawberry jam, mashed/sliced strawberries and double cream. It has to be eaten same day. Preparation 10 minutes, in the oven 20 minutes. Easy peasy. And looks impressive.

Home made stuffing... just breadcrumbs, fried onions, loads of butter, squeezed lemon, sage, egg, but must go inside the bird. Must be 'plain loaf' i.e. the one with the dark brown crusty top and a bit coarse, not the finer square pan loaf.

Will be trying some of these previously mentioned tasties