An enthusiastic, try anything, adventurus cook. I tend to like fairly quick results and focus on taste more than presentation, although colour and texture are very important. I really enjoy cooking for crowds. I;ve done 50 single-handed and have headed amature teams cooking for up to 100 at church events, I rarely cook the same thing twice and try to cook seasonally but lentil casserole, pumpkin soups galore and cool salads are often on the menu. I cook alot with pulses as we're on a budget and my husband is even more health conscious than me. My Mum, like me, never cooked the same thing twice so we have few foodie traditions. She's very good though and my friends have always loved her food. Her apple crumble (with oats in the crumble) and flapjack (with molasses as well as golden syrup) are her classics. The best thing she taught us was that food was an adventure and we were always excited rather than fearful of new tastes - sooo important. She never really taught us to cook but both my brother and I soon learnt when we left home because we couldn't stand packaged food. The irnoy is the amount of TV dinners she now eats! A "Welcome to Casablanca" party where we had lots of fantastic middle eastern flavours, as imilar Easter meal (including Spanakopita) this year) and a week in France last year where I cooked for 8 every night in French style and learnt to use a slow cooker for things like Bouef Bourgignon and Cassoulet. The very first mealin my very first flat - 'Hawaiian Omelette". An experiemnt too far. Otherwise, I'm not a picky eater so it's hard to produce an inedible meal. I did brun some roasting pumpkin seeds to a pan last week though...