... And what's the best food you've ever cooked yourself?

Tartiflette. With salad, pickles and charcuterie!
Delicious Hairy Bikers recipe. A horrendous amount of calories.

I made an amazing lentil cottage pie once. But as JackyB said, it was a bits and pieces, thrown together thing and I've not been able to make it as well again.

My lemon cakes are always banging tho!

Perfect poached eggs on toast using the microwave.

My lemon cakes are always banging tho!

Hopefully not on the plate GagaJo.
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Beef and guinness pie - always a winner.
The sainted Delias champagne jellies.

For someone that doesn’t really like pastry I appear to be very good at making/baking anything pastry related.

Firm favourites are Salmon en Croute, Beef Wellington, Apple Pie and Mince Pies.

Chuck steak in brown ale casserole. Never fails

Gf sponges!

Apple cake from Farmhouse Kitchen cookbook.
Victoria sponges.
Yorkshire puddings.
Scones.
Crustless quiche.

Total failure at pastry.

I used to make Cumberland Courting Cakes. They all disappeared in a few minutes at the local fete with people saying how good they were. I was so chuffed.

While I'm a pretty rubbish cook I do have a 'master dish' - a sea food risotto called Molly Malone's risotto from a Tesco recipe book in the 1980's. It's always gone down really well if family or friends have come round for a meal.

I make the most amazing vegan lentil and vegetable curry, it has been spoken about around our close and a lady knocked my door to ask if I would make some for a vegan friend who was visiting the following day. I can’t cook anything else, just that. DH does all the rest of the cooking!!!

I make the original Coronation chicken recipe from the Constance Spry cookery book. It is always popular. I also make a chocolate cheesecake (uncooked) which I have made for over 40 years. Delicious. I am known for my cakes - mainly chocolate. I am the only person I know who makes their own bread sauce and stuffing - does anyone else?

Stopped making bread sauce once MIL died - she loved it but noone else did !
Always make my own stuffing , simple sage and onion or whatever is at hand. Do love chestnut stuffing for Christmas though, a tad expensive to make these days but the smell takes me back to my childhood and unlike bread sauce everyone likes it .

hazel93

Stopped making bread sauce once MIL died - she loved it but noone else did !
Always make my own stuffing , simple sage and onion or whatever is at hand. Do love chestnut stuffing for Christmas though, a tad expensive to make these days but the smell takes me back to my childhood and unlike bread sauce everyone likes it .

The two people who didn’t like bread sauce was my daughter’s Australian boyfriend and a Kiwi friend. They weren’t really sure what it was and couldn’t understand why it should be part of a meal! I love it.

My bread sauce is in huge demand. I make about 6 pints every Christmas.

According to my SIL I make the best steak and kidney pudding he’s ever tasted.

Curries, I went to night school taught by an Indian man in his sixties, I was about 34, as well as learning about spices and technique, he gave me confidence. They require loads of spices, a lot of time and my days of making curries for 10 people + are slowly waning. That and an ancient Delia recipe for a baked cheesecake.

Eggs , any way you like . Fluffy soft omelettes, creamy scrambled , perfectly poached , coddled , fried , boiled ...all delicious and quick.

I learned to make stuffing when I lived in the USA and didn't like their version.

They're not my cup of tea, but my grandson loves my sweet potato chips. I can't cook them fast enough to fill him up.

My Christmas cakes always used to be great, but for some reason (lack of practise) I've lost the knack of them.

Christmas cakes. And a decent Victoria sponge too.

DH does nearly all the cooking these days, but my Creole Christmas Cake, sticky gingerbread and rice/bread puddings are spoken of in hushed tones round here (I’m guessing that’s a good thing ). I make my own stuffings and cranberry sauce at Christmas and a rather moreish bread sauce, if I do say so myself. Credit to the sainted Delia for all the above.

I make a wonderful butter chicken, time do consuming but worth the effort.
Every Christmas I have to make a pavlova with some sort of fruit filling. I even get requests to make them for others.
And yesterday my husband said that the mushroom gravy I made at lunch time was the best he'd ever tasted.

A large part of my career in publishing involved writing cookbooks. I tested the recipes and, if necessary, adjusted them. I feel pretty positive about the many cookbooks I have written.

However, the dishes of which I am proudest are the ones when suddenly, late in the evening, I was presented with half a dozen – or more– hungry teenage friends of my daughter. I would make pancakes and a fresh vegetable mix, sprinkle it all with grated cheese and, perhaps, a béchamel sauce and feed what seemed like the 5,000. It was never the same again and again and again and….