Why I am doing this...

Preface:

Frankly and this may come as a surprise I am not a great believer in recipes. Most of them are too complicated i.e. labour intensive, and list too many ingredients which do not add to the dish.

However on account of popular request and to satisfy my large audience in the world I have decided to go ahead and publish some of my recipes.

I will try to be specific as to quantities and proportion but would suggest to the prospective cook to use some common sense. Where I believe it would be up to the chef to decide how much of a particular ingredient to add I will write "to taste."

So here we start...