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It was the Ramsay method which I used and I think it worked quite well. It was fiddly though.

Beef Wellington! THAT'S the name I should probably more accurately be using. Good man! The moisture I my concern here, but perhaps puff pastry would cook quickly enough for that to not matter too much. I don't cook with pastry very often so not sure.

Smoked Pork Sausage 'Risotto' It’s not really a risotto, since it doesn’t use Arborio rice (or the like) and isn’t cooked by slowly adding stock but hey, it’s easy, cheap, filling and tasty. Serves two generously, or four more sensibly! INGREDIENTS One Smoked Pork Sausage: The horseshoe...

(A bit of franglais for you there) It looks like I'll be cooking Roast Beef for christmas dinner. I'd like to do it en croute but without the usual mushroom paste that sits betwixt joint and pastry. Two reasons for this: The mushroom paste isn't all that popular with the kids (but I will...

By the way, my Mum's cooking is generally very good indeed, just not her roast potatoes. In fact I grew up thinking I didn't like roast potatoes, until I tried some proper roast potatoes (can't remember where) and discovered why roast potatoes are so good and rightly popular.

I'm 47 (where does the time go?) and I started cooking a few months after I started living with my then-girlfriend-now-wife (that's NOT a reflection on her cooking, by the way!), which would be 1991/92. I make the best roast potatoes in the world. Although sometimes I get my timing wrong and...