3) using a kitchen pot; 4) so you’ve got a pretty sad looking piece of meat afterwords

5 & 6) the chicken breasts are stuffed with a mixture of mushrooms, butter, onion and the herbs

7) you stuff this into the birds, tie them with twine, and then prepare a sauce of wine, broth, paprika, tomatoes and a dab of sour cream

8) serve it up with something green and a pasta of your choice (we used rice fettuccine)

9) for the cake, line a greased spring form pan with some parchment; 10) mix together flour, ginger, baking power, baking soda and a touch of salt and set aside as your dry ingredients

11) for your wet, prepare some softened butter, sugar, an egg and vanilla; 12) cream the butter and brown sugar together

13) add the egg and mix; 14) add in sour cream and mix and then blend in the dry ingredients

15) bake in oven for 40 minutes or so and let cool; 16) meanwhile make a glaze with brown sugar and cinnamon and a couple tbsp of warm water to mix

17) brush the glaze on the cake; 18) finally pull together your compote by slowly cooking 4 crunchy apples, cinnamon, lemon juice and brown sugar

19) the final product … freaking fabulous though I’d dice the apples smaller next time

20) as G can attest to Brent gets fierce when watching NFL football on Sunday afternoons!

23) a hand full of giant Indian freshwater shrimps; 24) saute the parsley with butter and some flour

25) place salmon and shrimp in a well buttered oven-proof casserole; 26) set some milk to warm

27) add the milk, and a dribble of cream, into the parsley mixture to form a thickened sauce; 28) season the salmon and shrimp with white pepper, salt and lemon juice

30) now the odd part, lay hard boiled eggs on this (sounds strange but go for it); 31) pipe mashed potatoes on top

32) add a little nutmeg and parsley and you’re ready for the oven; 33) bake at 400° for 20 minutes or so till bubbly and brown

34) D-freaking-lious!