Do you have a " signature dish" ?

God! I'm starving now after reading this and dinner will be another hour ?!!

The above recipes sound lovely.

My 'accidental' recipe, which is a family favourite, is called 'filo pizza' by the DS.

Take an eight by ten inch baking tray and oil it. Add a leaf of filo pastry, fold it on so it fits the tray and then oil that again. Do the same with another sheet of filo.

Then add a layer of ham or Prosciutto and some of the following depending on what you have:- roasted vegetable, sun dried or oven dried tomatoes, olives and cheese which can be feta, goat's cheese, mozzarella, blue cheese or cheddar. I usually have at lease two cheeses.

Bake. For 12-14 minutes at about 170C until bubbling but not burnt.

Carefully edge a fish slice underneath to loosen it all round and slide onto a board or large plate. Cut into slices with a pair of scissors and serve with a cake slice.

Lovely! Also, any left over can be added to with further toppings and heated for five minutes. It is almost better second time around.

My GDs love meatballs in Dijon mustard sauce, but making 30+ meatballs before the whole family come is hard work but I do it in advance.
Quicker is ALDI puff pastry rolled out flat. Fry lean minced beef with chopped onion and season with origano and oxo and spread on the pastry. Place crumbled Feta cheese over it and make up the parcel. Bake in hot oven.
Its for that Greek taste, and its not as fattening as some of these delicious recipies I've read on this thread!
And which I will now make especially the fish in double cream!

Cornergran - how do you make a meringue using a kenwood chef? I have never even successful with meringue but do have a kenwood chef so would be glad of your top tips!

I never consider myself to be much of a cook but my lasagne is always popular with the family and thy often request it. The GC ask for apple crumble always and the extended family when we have get togethers usually ask for trifle which I make just s my mother used to. And at Christmas my chestnut stuffing is very populated, also a family tradition.

Lemon and raspberry pavlova is my dish. Usual meringue based but filled with a thick lemon custard, same as you would fill a lemon meringue pie with, and top with fresh raspberries. Never any left!

Coolgran same as you,
spag bol and lasagne, the DC always want this made for them, and also a roast dinner.
My puds (that people want) are usually apple crumble or trifle.
Have made notes of all the recipes above though, as they sound delicious.?
I do the haddock meal, but usually just use milk ( but will try cream.)

Popular not populated in post above!!

Longdistancegrnny can I get weights and measures for your flapjacks please?? They sound amazing ?
I'm normally asked for pasta (bolognese or sausage) or roast dinner with all the trimmings. My friends love my rice pudding, indulgent and naughty with double cream and vanilla (I'm salivating!!) ?
Lots of lovely recipes ladies , keep them coming

Shepherds pie.

The following chicken dish was my grandma's. Growing up we all called it "That Chicken". Ingredients are surprisingly humble yet good enough for company. My only recommendation is that you use a large cast iron skillet or cast iron dutch oven.

One large chicken cut up into pieces or eight large chicken thighs or three whole breasts cut into halves....(Amount of chicken should yield about four to six servings)

About 3 or 4 cups of carrots and potatoes cut into 2.5 centimeter cubes
2 large sliced yellow onions
2 or 3 chopped garlic cloves
2 teaspoons chopped fresh parsley
1.5 cups of chicken broth (homemade, store bought, made w/buillion cube etc.)
1/2 cup dark raisins (more if you like raisins)
3/4 cups of robust red wine (and have a taste while you're at it)
olive oil and butter

Season chicken pieces with salt and pepper. In the heavy cast iron skillet brown chicken pieces on all sides in oil/butter until they're golden. Set aside.
Add some butter and throw in the onions and the chopped garlic. Stir around and deglaze the bottom of the pan until onions are soft and transparent. Add carrot/potato pieces and stir into the onions.
Add broth and parsley and let boil for a few seconds. Add raisins and red wine, stir and let boil for a few more seconds. Turn off the heat and return chicken pieces to the pan. Remove pan and place in 190 C degree oven for approx. 35 minutes. When everything is golden brown, tent it with aluminum foil until time is up or chicken and vegetables are tender (which ever happens first).
Remove Chicken pieces and vegetables with a slotted spoon and place onto a serving platter that has sides.
Over stove top, thicken the sauce by reduction. Correct salt if needed. Sauce should not be watery. Thicken it to consistency of thin gravy. Spoon over the chicken, potatoes and carrots and garnish with fresh parsley.
Serve with cooked green beans or some other green vegetable.
Enjoy!