I only had SP about two years ago at The Cat & Fiddle Pub on Sunset in Hollywood. I didn't like it, but then I've only had chicken pot pie for the first time about two years ago also. I don't blame the restaurant because other things I've had there were very good (but not the Cornish Pastry). I do like Beef Wellington, however, or at least I did the one time I had it. I didn't grow up with English (or Anglo) food, and I never developed a taste for it, except for Fish 'n' Chips. It's hard to find English food in Texas or California, although there is an English pub in Santa Monica, where I go for fish on occasion. Of course I usually go to Japanese restaurants for fish, and they are a lot more common here. I'd rather just watch English cooking shows (like Floyd on Food) and be entertained. I'm going to be extra careful the next time I go into an English pub! Lars

I really like the show as well. I watch it too much!

I haven't made this, but it sure sounds good. A different kind of monkey bread and I would probably use apricot preserves or maybe pineapple. ORANGE MARMALADE COFFEE CAKE (A Blogger�s Life) 1 cup sweet orange marmalade 2 tablespoons (or more to taste) chopped, lightly toasted walnuts 1 cup firmly packed white granulated or brown sugar (each work well and both taste great) 1 teaspoon ground cinnamon 2 (approximately 12 ounce) cans of refrigerated buttermilk biscuits 1/2 cup melted butter or margarine . Preheat oven to 350 degrees F for baking. Spread marmalade evenly in the bottom of a greased, 12-cup Bundt pan; top with walnuts. Melt butter in a small bowl. In a medium-sized bowl, combine sugar and cinnamon. In assembly-line fashion, place ingredients in the following order: bowl of melted butter, bowl of sugar/cinnamon mixture, and prepared Bundt pan. Separate refrigerated biscuits, dip in melted butter, then dredge in sugar/cinnamon mixture. Stand biscuits on edge (standing upright) around Bundt pan, spacing as evenly as possible. Drizzle any remaining butter over biscuits, and sprinkle with any remaining sugar/cinnamon mixture. Place in 350 degree F oven and bake for approximately 35 minutes, or until top of biscuits turn just golden. Cool in pan on wire rack for about 5 minutes, then invert onto a serving platter or dish. Serve immediately. Yield: Serves 8

Vegetarian Shepherd's Pie Base: 1 cup of green or brown lentils oil 1 teaspoon yellow asafoetida powder (from Asian grocers, or you can use minced garlic instead) pinch freshly ground black pepper 1 cup diced celery 300g fresh ricotta cheese 2 tablespoons soy sauce tablespoon tomato paste (optional) Topping: 6 large baking potatoes peeled and cubed 2 tablespoons butter half cup milk 1 teaspoon salt 2 tablespoons sour cream chopped fresh parsley (optional) 1. Heat oven to 230C/450F. Boil lentils in plenty of water until soft (about 40 mins). Strain and set aside. 2. Meanwhile, boil potatoes in salted water until soft. Drain, mash until smooth and add butter, milk, salt and sour cream. Mix well. 3. Heat oil in small pan and saute asafoetida or garlic and pepper for a few seconds. Add celery and cook until tender, stirring occasionally. 4. Mash drained lentils and crumble ricotta into them. Add soy sauce and tomato paste. Combine with celery bits, mix and spread evenly in casserole dish. Top with potato mix. 5. Bake in very hot oven until top is browned. 6. Sprinkle with fresh parsley and serve.