Spit roasted shoulder of lamb - very thinly cut/chopped up with gravy and mint sauce, with roast potatoes, Yorkshire puds, Brussels and cauliflower cheese with noily and red onion cooked the way she likes them.
I could eat platefullls of that. Thank you for your earlier comments, I think I may have blushed! I used to be terrible at presentation but knuckled down and really took a bit of care. However, I am firm believer in sod what it looks like, if it tastes good then that is truly what's matters. I started my culinary life working in Berni Inns in the mid 70's, and I still maintain they did the best steak & chips ever!
I then joined the RAF and started to enjoy cooking for a crew of 6 on a Search & Rescue launch. Leaving the Forces in the mid 80's I decided I loved cooking and the history of food in general, after all, food is one thing we always have, and always will need. I really wouldn't like to cook in a commercial kitchen again, not least because I would not be able to takes the inevitableb complaints, or food returned because their interpretation of medium-rare is different to mine. I still like to think that if a couple of guests turned up unexpectedly I could present a decent plate of food, and at the end of the day I don't really want any more than that.