Vocal Voices

as it's called by the professionals?

Ihave two, which I thoroughly enjoy doing and can now do in my sleep, or slightly tiddly

One is chicken breasts, wrapped in presunto (pama ham), with garlic and local cheese stuffed inside and the other is chicken breasts, cooked with cubes of presunto, white beans, a sprinkle of rosemary and chicken stock.

The latter is served with mash and cabbage and the other is with whatever e fancy, normally roast or hasslebak potatoes and lots of fresh veg.

Does fish fingers, mashed potatoes turned pink with tomato ketchup served with frozen peas count?

Only if you get rid of the red stuff

Love fish finger butties and mash butties - but it was Grumpy who asked what I would call my "signature" dish.

I orginally said curry, but it's all so different here now. Every Saturday, beef curry, cooked the day before

and chips



Now, it's chicken curry, rice, potato, cauli and chick peas

I like to make casseroles out of leftovers - so mix cream of chicken soup with sour cream and add a veggie (like runner beans) and chopped leftover chicken and mix with pasta that has been pre-cooked a bit. Top with cheese and corn flakes and bake for 45 min. and wha-la!

I also like to saute broccolli, onion, mushrooms, tomato (whatever I've got), and add cheese to it or chicken and sprinkle with cheese. Mmmmm.

Of course, I weigh 250 lbs., but that's another story...

I'm known for great huge pans of "scouse" that I make for any family gathering ie, bonfirenight. A plate of that with pickled red cabbage will warm the cockles of anyones heart.

I have two.

The first is a curry sauce from a takeaway that was being sold to another proprietor. The lady who owned it used to use the same bus and I begged her....

It is Madras curry paste with the addition of Hoi Sin sauce, five spice powder, soy sauce, plum sauce, extra chilli, and a touch of syrup. It goes with anything.

The other is a BBQ sauce/marinade from a restaurant my son worked in.

Star anise, soy sauce, Worcestershire sauce, tomato purée and syrup. Dee-lish. Chicken goujons/wings or pork ribs done in this are the best.