I have 2 dishes that are my best and most frequently used.

1) Stew - oxtail, tongue or any other cheap cut of beef with loads of veggies, herbs from the garden, barley cooked for about 5 hrs in my big le cruseut pot then add dumplings.

2) Thai green curry. I don't make my own paste though. I buy the authentic Thai stuff from the oriental food market - I find the supermarket stuff way too bland. I always prefer to use previously roasted chicken too. Or I have it with mussels or prawns or even just veggies. Fave veggies in it are butternut squash, Brussel sprouts, aubergine, mange touts, peppers and sweets potatoes.

Proper comfort food.

What are your best dishes and recipes please?

Risotto.
I love making them and I can always produce one without a recipe.
The beauty of risotto is that you can choose your own "main" ingredients such as chicken, prawn, ham, mushroom and any combination of additional vegetables or, just vegetables.
Soup
I can produce a good soup from a whole range of whatever's in the fridge and/or veg basket.
Curry
I have three in particular that I vary between. I'll need to refer to the recipes for reminders but then I'll always tweak them anyway.
Chilli
Love making it.
I can also produce good steak, duck breasts, after learning the hard way, and slow cooker casseroles.

lasagne which i be doing tomorrow and paella..Love that too

Cauliflower cheese or spring vegetable cheesy bake (seasonal obviously).

Vegetable cobbler. It tends to be just a random mix of whatever I have around that I feel like putting in it - onion, leek, mushrooms, carrots, courgettes, chopped tomatoes, etc... and then cheesy scones on top. But the scones are so delicious! My dad loves them.

What used to be veal parmesan. Nowadays I use turkey escalopes instead. It was always my son's favorite meal.

Soup. I can and do make soup out of any slightly wilting vegetables skulking in the 'fridge,

Chicken or turkey stock. It's so flavourful that we often have just as a broth

Brocolli and tagliatelli in a white wine and blue cheese cream sauce.

Soup, veg lasagne, a spicy sausage thing that can be serbed with rice, potatoes or pasta and I make amazing macaroni cheese.

My signature dish is Egusi Stew.

Beans on toast

It's been Chicken Parmesan for years, at least that is what my wife tells me. These days though I don't really have a "signature" as such. I've studied Italian, Spanish, Indian, Chinese and classic British in depth and I like to think I am pretty competent in all of them. It really bugs me if I have a great dish in a restaurant and I can't replicate it at home so I then set off on a "quest" until I get it absolutely equal or better preferably! I'm currently dead set on achieving a better curry than my local takeaway which is superb, and although I've cracked the pilau rice I just cannot get the last 5% of their Madras and Balti sauces. I'll get there though!

At the moment it's my new chicken and chorizo casserole. I invented it. It is delicious! My neighbours can't get enough.

Sausage casserole. Very simple. Brown sausages and put them to one side. Chop and fry onions, add chopped tomatos, add seasoning including generous chilli flakes. Chop and add mushrooms, courgettes, mixed peppers. Add sausages. Generous glug of red wine. Simmer for 45 minutes.

If anyone wants the recipe for my chicken and chorizo thing:

3 or 4 chicken breasts, chopped up into approx 1cm chunks
6inches good quality chorizo chopped (I got mine from Spain but I'm sure you can find some closer to home!)
2 finely sliced leeks
2 finely chopped carrots
500ml chicken (or veg) stock
1 tsp paprika
2 minced garlic cloves
100-150g Philadelphia Light garlic and herb or any equivalent soft cheese, whisked into 200ml milk
2 tins chopped tomatoes
black pepper
salt

Preheat oven to 180-200c
Mix everything up and place into a large, shallow oven dish.
Cook for approx one hour, mixing every 20mins.
Add a little water to loosen if the sauce gets too thick.
Add salt and pepper to taste, if needed.
Serve with plain rice.
Makes 8-10 servings. Ideal for freezing into individual portions in freezer bags.

That sounds lovely VS, I'll have to try that one. I may add a tin of butter beans too as I find they work really well with chorizo-y things.

My guaranteed dinner party faves that everyone has loved are:

Starter.

Teriaki mushroom risotto with seared tuna.
or
Goats cheese mousse with red onion marmalade and beetroot jam.

Main.

Venison with smoked cheese and garlic mash, roasted beetroot and a red wine and chocolate sauce.
or
Cod loin wrapped in prosciutto with triple cooked chips, pea puree and samphire.

Dessert.

White chocolate and salted caramel cheesecake.
or
Chocolate lime pie.

I also do mean homemade burgers, from a regular old fashioned beef burger through to an Indian spiced lamb burger,

Funny you should say that cos just a few weeks ago I added a small tin of butterbeans as I had one knocking about, and the result was great! Really went well in the dish. It also bulks it out a bit if you need it. I will use butterbeans again in the next batch I make.

Some great recipes here I'm going to try x