Braised Lamb shanks, roasted winter vegetables and saffron rice (always lovely, but will be even lovelier soon â€“ did you know my new oven can run as low as 70 Celsius?),
Spaghetti Bolognese (a reliable source of good-tasting food whenever I can’t think of anything else),
A stir-fry from chicken, prawns, Chinese sausage, cabbage, ginger and chillies, with egg noodle soup (the world of stir-fry cooking is only just emerging â€“ did you know we’ll also have a gas cooker in the new kitchen?),
Steak Tartare with beef tomatoes and french fries (yes, and a dedicated feature for this, too: the new kitchen has space planned for attaching the mincer, an affair that required a certain amount of improvisation in the previous arrangements).