I love cooking and having had a Cordon Bleu training I should be quite good at it.
Cooking is definitely my therapy, spending a day in the kitchen filling the freezer is my idea of heaven.
I try to cook according to the seasons so a signature dish is difficult to identify but my Husband reckons it is pork tenderloin stuffed with prunes and wrapped in streaky bacon served with a calvados cream sauce and for dessert a chocolate and ginger mousse with perry jelly and perry poached pears.