Breakfast burrito (at home)

Chicken and cheese calzone followed by white chocolate and mixed berry dessert pizza at Astoria restaurant in Larnaca for a late and filling lunch.

Looks great, bet you were gagging for that!

Last night I bought some Giovanni Rana chicken, mozzarella and smoked pancetta ravioli. I then made a tomato & basil sauce and served with garlic bread and parmesan. The ravioli were excellent and I doubt i'll faff about making them myself now I know about this brand.

Wow, looks great

Thanks so much ... not much on presentation like indianwells who beats my presentation leaps and bounds but it was what we yearned for ....

We were. You can overdose on noodle.

If you don't mind me saying so your cooking is of an exceptional standard and quality and I really look forward to your piccies. I'd planned some pasta but didn't and now your piccy made me regret it. I can taste that meal. Pass me a glass of red wine.

Re your other point It's funny that almost every fad cooking i start with because I can't buy the quality always has an improvement from supermarkets as soon as I learn the new technique. Pasta is certainly one. I spent a long time learning all things pasta and then they improved the stuff they sell. Same as ice cream, but you can make stuff up and be original and creative with that. I do however batch make pasta sauce and freeze it because you want something to your own exact taste but a relatively small amount each time.

I'm doing her Sunday Roast today .....

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.

Jalapeno cheddar sausage, potato salad, onion rings and Texas Toast from the Q Shack in Durham. Sadly, I had to bring it back to school so I couldn't have the beer this meal also deserved.

Wifey has been off her food with a cold and asked for something simple so it was twice baked cheddar & caramelised shallot potatoes. It seemed to work, she scoffed the lot!

Snowed in. Just used up the last of my cereal and coffee

I'd messed up Monday's Ocado order and ordered one meal short. So this was some tiger prawns from the freezer and cooked in chilli, ginger, garlic and some tomato ..

Busy weekend for me. Entertaining guests so went to Maze Grill, The Greenhouse (full chef's menu) and Texture. Think I need a reprieve..

Breakfast this am:

You're on a diet?

Somehow my photos keep deleting, asked the mods about it and they can't figure it out.

Cold, cold day yesterday so....steak & ale casserole, puff pastry lid, duck fat roasties and peas.