Couldn't agree more. It's that depressing herd mentality. And the self-obsession. So tedious.

I once tried it with vodka- a Hugh Fearley-Whittingstale effort, but have to say that- for me at least- it didn't work. And next year I was back to gin. I find that a teaspoon of almond essence does wonders- gives it that Amaretto kick.

Excellent news. The way ahead with Wild Garlic, I think, is not to overcook it, otherwise it goes a bit grey in colour. Delighted it worked out.

Thank you. Really kind, and best wishes for the New Year. With hindsight, wasn't entirely convinced by the Paul Levy Brussels recipe- the shredding bit was fine, but the ginger and chilli clashed with everything else. Too 'fusion' for my taste. A better idea might be to shred the sprouts and cook them in a wok on a high heat with olive oil, bacon, chestnut and a splash of dry white wine?

Best wishes for the New Year! Knackered this end...

Hi Jennifer, Happy Christmas and best wishes for the New Year. As you know, I'm a fan of Southern Cooking. A baked ham is delicious, especially if soaked for a day before cooking. I have to admit- in secret- that I prefer it to the ubiquitous turkey. Is there a special Southern way of cooking it at Christmas? Best wishes, and thanks for reading, Luke

This was a difficult one. Terrific atmosphere, bags of history, packed to the rafters. I wish the India Club well, and delighted that they have been saved from sinister redevelopment. But the food there- how shall we say, has massive room for improvement? If you like curry, please head in the direction of Hot Stuff in Wilcox Road, SW8 (incidentally where My Beautiful Laundrette was filmed). Raj, the owner, is a charmer and the food is delicious and amazing value. You will need to bring your own booze, but there's an off licence directly next door.

And I would add about 3/4 pint of stock, which you are going to simmer down. The thing to remember is not to get too het up about exact measurements as cookery books so often get it wrong, or make typos. And cookers tend to vary in temperature. So try it out, see if you like it, and the next time, you can adjust the measurements to your own taste. Personally, like risotto, I prefer soup to be thin- but there are others who like a rustic slush. It's also fun to take notes.

Thank you so much. It's good to be back. Vodka would be an interesting one. One of my first posts was about gin- and I seem to remember writing that 'it was out of fashion, the sort of drink enjoyed by retired Colonels and Tarot Card readers in Cheltenham.' Back then vodka was all the rage. How things have changed! Idea noted. Next post is going to be about Christina Foyle- many stories to tell. With best wishes, Luke

p.s. And the other mistake I made in the original post is the cream. Double cream is actually less likely to curdle than Single cream. I got it the wrong way round. Silly me.

That's so kind. Thank you. Three or four onions? Maybe more. It depends on how many people you want to cook for. Cider- a slug. A generous dash. When I started writing The Greasy Spoon- all those years ago-I made a conscious decision not to include strict instructions, partly in reaction to Auntie Delia- and her ilk (although with hindsight, Delia was- is- excellent); thinking that one of the joys of intelligent cooking is experiment and discovery. I think you're a fan of Lindsey Bareham's 'Just One Pot'? One of my favourite cookbooks, and probably the first book I would recommend to enthusiastic, but timid cooks.