I wouldn’t worry, if you don’t want it I’ll drink it.
Oh no… I’m game for anything… and looking at the snow… we may end up eating and drinking whatever is in the cellar…
Mandy you shouldn’t have said that, you’ve given me a dumpling craving. Ages since I had dumplings. Yorkshire Puds hit the same spot 
I had Yorkshire Puds over Christmas but nobody can make them quite like my dad did (he was a Yorkshireman and it was the only thing he ever did in the kitchen).
Tartiflette, yes please. To my shame I buy that special tartiflette cheese they sell at supermarkets, not very ethnic I know but it melts easily, and I add other cheeses to give it more flavour.
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I made a lovely beef stew a few weeks ago and big fluffy dumplings. It was so good.
As for yorkshire puddings I have become a bit of an expert now that I’m married to a Yorkshireman!
Tartiflette with added Gran Grattuciano and a Fricadelle with a dash of HP sauce on the side. Very vulgar and plebeian but lines one’s ribs when it’s cold and dark. A glass of South African Cape white.
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I used to love Tartiflette… but it didn’t love me… so I ended up making my own version…and I use a mixture of whatever cheeses we have available. 
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The thing about Tartiflette is it’s a very modern dish ‘invented’ by the Reblochon producers to boost their falling sales. Make it with any other cheese and you’ve got a potato, cheese and bacon bake.
Ha ha… Dominic… I beg to differ… when I make my own recipe… it is always a Stella-Special
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No differing, just following the rules.
Spicy red cabbage cooked with apples and raspberry vinegar.
Great with pork, duck; lamb, pigeon.
Jacket potato…a Binji they are fluffy …
Lots of butter…naughty but nice.
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Wow… Barbara…what a good idea. I bought a bottle of Raspberry Vinegar by mistake ages ago… and it is just sitting in the cupboard. Now, I’ll have a go at the spicy red cabbage… 
if you make Pavlova use a tiny drop in the last stage with a small amount of cornflower;
You get that crunchy yet chewy texture.
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When we had lunch guests I cooked it with a ballotine of guinea fowl.
The red cabbage came from a neighbour’s garden and the purple sprouting from our own.
There is a classic french bistro dish of chicken with red vinegar.
The raspberry vinegar works well.
Ha ha Barbara… I should have asked your advice before…
I bought it by mistake… thought it was a Raspberry vinaigrette… and when I went to use it on a salad mix… it tarnished the spoon I was using beyond repair… 
it is just so acidic that I shoved it away.
Now, I shall have a go… thanks again.
Stella no need to thank me…we need to pass on our culinary ideas.
I cook Guinea fowl often and love it but not when we have people for
dinner as Jonathon does not like it.
Try it again Stella, perhaps a more expensive one.
It really is very useful.
You can make your own vinaigrette with it.
Another tip,is to buy velours de balsamique. More expensive, but brilliant as a dressing with olive oil and not acidic at all.
Jane… I buy crême/velour already (various fruits) and trickle it over ice-cream… makes a wonderful duo…
A simple dessert for winter…bananas fried until caramalised with a little honey,
a touch of salted butter, a squirtof fresh orange or satsuma and a little dark rum.Takes
just a few mins.
Serve with whipped cream, vanilla ice cream and if you wish passion fruit sorbet.
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