Mmm, not sure quite what happened for me to finish up in France- oh yes,husband thought a running a gite would be a good retirement project..he was a lawyer so I guess anything is better than that. So here I am, one TINY gas oven with one shelf, 4 gas burners , roll on warm weather and salads. In the meantime its soups, casseroles, bakes in fact anything that doesn't require more than one dish.Mostly there are the rwo of us, but we have lots of visitors so that can be quite a challenge cooking-wise. At the moment, bakes, soups and casseroles but this changes with the season. Love to cook desserts, especially anything chocolate based. Brought up in farming family in North of England so watched family cooking evrything but the squeak of our pigs. I only once attemped to cook a pigs head when I had moved away from home- and finished up throwing the lot away, its a skill I never acquired. Traditional food and baking- hot pots- stews, Yorkshire pudding of course, steamed sponges- trifle for a posh dinner. Producing Plum and Rhubarb chutney for 200 people for my daughters wedding- had it with smoked duck breast and salad leaves as a starter. raspberry trifle at a gathering of french friends-although the cream here is very pasteurised, they think Englihs people can't cook so its a constant, enjoyable challenge. see pigs head above; also anything that involves lots of fancy work at the end, the stuff tastes great but can look tragic- icing/piping is a total disaster area