Yumm-food

My advice is ....start simple. Cooking is more of an art than a science. There is no problem taking a recipe and then tweaking it to make it your own as long as you follow a few basic rules. Try and use the best quality ingredients you can and as your confidence grows then you can explore more complicated dishes. I am not averse to a bit of cheating either. Combining tinned confit canard with my own dauphinoise potatoes and veg is perfectly legitimate in my book!!