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My experience is that getting a kitchen right is only a couple of years quicker than getting a garden right :wink:

I've always made saltimbocca with veal. Tried with beef, pork, chicken, never the same. I have a specific sage plant in the garden for this dish, and much as I hate to argue with Delia, it has to be butter and some white wine, squeeze of lemon, nothing else :thumbsup: I will now try turkey (Mrs...

Right off topic, my daughter loves a vegan 'steak and kidney' pudding that I make using aubergine, portobello mushrooms and vegetable suet. (Not very mediterranean) :wink:

I'm going to try that aubergine thing next time I do Aubergine parmigiana. It always takes me forever to bake the aubergines to the right level, particularly the smaller ends which tend to stay harder longer :thumbsup: And I agree the simpler the pasta sauce, the better. Carbonara - Pancetta...

I've been doing a Chicken Basque for years and looking online, Delia's is very similar (I tend to use mixed peppers for the colours and smoked paprika) https://www.deliaonline.com/recipes/international/european/spanish/chicken-basque And a couple of others from the Wz kitchen, (there's always...