Just booked up for Madeira in June - I'm thinking of doing a deep sea fishing trip while I'm there, anyone have any idea if it's feasible to do that as a complete novice?  Other than a failed childhood attempt at fly fishing with my Grandad 30-odd years ago I've never so much as held a rod.

As long as he isn't a Gill.

So many good openings to Beatles albums - I'd go with Rubber Soul (Drive My Car/Norwiegen Wood) or Abbey Road (Come Together/Something).

Two questions fineoak:

Now I'm reminded of the entry in the Viz Profanisaurus under "Michael Winner's Special Sauce"…

Shin of beef, slow braise it in Guiness and some beef stock with a bunch of onions.

Shin of beef, slow braise it in Guiness and some beef stock with a bunch of onions.

I do a pan-fried sea bass with leek carbonara - slice the leeks lengthways into long tagliatelli-like strips, fry some pancetta, add the leek strips then finish with a bit of cream, sit the seabass on top of that, Bob's your uncle…

I do a pan-fried sea bass with leek carbonara - slice the leeks lengthways into long tagliatelli-like strips, fry some pancetta, add the leek strips then finish with a bit of cream, sit the seabass on top of that, Bob's your uncle…

The majority of my cooking disasters revolve around pastry, but the worst was when I tried to make a lemon tart to impress the future Mrs Bill.

The majority of my cooking disasters revolve around pastry, but the worst was when I tried to make a lemon tart to impress the future Mrs Bill.

Is Danny DeVito getting bigger or am I shrinking?

Is Danny DeVito getting bigger or am I shrinking?

Recently a lot of salt and vinegar crisps are being marketed as being 'salt and malt vinegar' or even 'sea salt and malt vinegar' - whether they are actually being made with malt vinegar I don't know, they don't taste much different to me.

Recently a lot of salt and vinegar crisps are being marketed as being 'salt and malt vinegar' or even 'sea salt and malt vinegar' - whether they are actually being made with malt vinegar I don't know, they don't taste much different to me.

Also good with brussels sprouts - peel off the outer layers so you've esentially got a pile of leafy greens and saute those with bacon and chestnuts.

Also good with brussels sprouts - peel off the outer layers so you've esentially got a pile of leafy greens and saute those with bacon and chestnuts.

Salt and vinegar crisps come from the fact that we traditionally serve chips with salt and vinegar - Pringles aren't the best example, the same goes for Kettle Chips and the like - I'd always recommend Walkers, they don't have such a crunchy texture and won't tear up your mouth so badly.

Salt and vinegar crisps come from the fact that we traditionally serve chips with salt and vinegar - Pringles aren't the best example, the same goes for Kettle Chips and the like - I'd always recommend Walkers, they don't have such a crunchy texture and won't tear up your mouth so badly.

I make Toad In the Hole a fair bit, it's one of my absolute favourires - if you want to make sure it rises well (and stays that way) make your batter in advance and leave it in the fridge until cooking (preferably overnight) and make sure your fat (ideally beef dripping) is smoking hot before you pour in the batter.