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Having matzo brie, which is broken matzos (unleavened bread) soaked inChanel 2011 Handbags hot water then folded into two whipped eggs, fried in butter, and eaten half with salt, half with honey. Though there was no honey around in my childLouis Vuitton Mahina Leatherhood – that became a middle-age taste.

My favourite cookbook... Of course it has to be my wife's book Dusty Wesker's Cookery BookChanel Shoulder Bags. It's a journal kept over the period of a year during which we entertained friends and family and many, many visitors from abroad – breakfast, lunch,Louis Vuitton Speedy dinner, Sunday brunches. The recipes were of the dishes she offered them. It was a busy year. The book gives you two for one: recipes and – if you'reChanel Clutch Bag interested – a peek into a year in our life.

My top table... The Wolseley, Piccadilly, a restaurant of space and elegance with aLouis Vuitton Monogram Idyllen arresting menu of surprises. It was the restaurant we chose for my knighthood lunch. I was determined to give my family the complete luxury experienLouis Vuitton Antheia Leatherce. My peers had chosen me to be knighted – to hell with the cost!

My guilty pleasure... Fish and chips. My taste for it comes frPrada New Arrivalsd Alf's Fish and Chip Shop. I remember Alf's corpulent wrestler's shape, and the metal-top bar, behind which were wrapped the fried feasts in, yes, neChanel Cambon Bagwspaper: they were war days, no grease-proof sheets. Also, I remember one particular day, when I must have been about 10, and there was no money at hoLouis Vuitton Monogram Denimme to buy food for supper. So I gathered my stamp collection and went to a stamp shop, where the man bought my collection for ￡3.10s and that paid forChanel Wallets that evening's meal of fish and chips. How could I not throughout my life weaken at the smell of them?

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A year or so ago I was given an ice-cream maker by my daughters. While it's a brilliant present, I became a bit tired of making the custard bases –Prada HandBags it seemed to defeat the object of having the thing. So I've moved on to making freshly churned ices and am loving their old-fashioned simplicity. I'vChanel HandBagse recently become obsessed with making vanilla ice-cream using sour cream (one of those ingredients I always think has a Mrs Beeton ring to it – you cLouis Vuitton Damier Ebene Canvasan, of course, use crème fra?che instead), which has that lovely sharp edge to it that complements both fruit and chocolate equally well. You don't evLouis Vuitton HandBagsen need an ice-cream maker, just a bit of imagination – and a freezer compartment.