A friend suggested that I provide a daily recipe, something I'd love to do, but suspect I will not be able to find the time. However, my intention is to provide regular recipes, so here are some of the things that I cooked for Sunday's wine tasting, which everyone seemed to like:

Stuffed squid and red peppers.

Delia Smith, I think, said life was too short to stuff a mushroom. Well, could not agree more. Why would you want to? And how? But squid, well, squid is just natures way of providing something stuffable....
I can't provide exact measurements here, it depends on your squid, which can come quite small, which makes them a bit fiddly to stuff, or very large, so you end up with something that looks a bit like a salami.I had two biggish ones, about seven inches long, which the fishmonger had cleaned.I also had the tentacles, wings and the head, minus eye and beak. I filled them with a pudding bowl full of stuffing, and had some left over.

Stuffing ingredients:
The squid tentacles etc
Rice, cooked or uncooked. I used some plain, cooked, basmati rice, left over from friday's curry.
A handfull of capers, rinsed and chopped
A handfull of black, pitted olives, rinsed and chopped
Some pine nuts, lightly toasted.
Some chopped parsley or coriander or both
Some chopped onion or shallots, plus a couple or three cloves of garlic.
A beaten egg.

Method: Soften the onions and garlic in some olive oil for a few minutes, then add the finely chopped squid bits and cook for a minute or two.
Mix this with all the other ingredients, mixing in the egg at the end. Salt and pepper copiously.
Having rinsed and dried the squid tubes, ease this mixture inside using a spoon and your fingers. Careful with the small squid, because they tear easily. Squeeze it down the tube until you have a sausage like creation. It gets messy; deal with it. You might need to use a toothpick to hold the ends.
The only caution here is to remember that if you are using uncooked rice, leave plenty of room for it to expand in the cooking process. I prefer to use cooked, its easier and there's less worry that the squid will cook before the stuffing.
Lay the squid in a shallow baking dish and splash on some home made tomato sauce, thinned with a little water, so the squid are bathing, but not drowning. You don't have any tomato sauce to hand? Shame on you. Learn how to make it. It's a doddle.
Cover with foil and put this in a medium oven, say electric 160, gas 4, for about 20 minutes covered, and a further 10 minutes uncovered. Leave them to cool for about ten minutes afterwards. If you have used small squid, serve one or two per person. If you have the big ones, then carefully, using your sharpest knife, slice the squid sausage into serving portions about three-quarters of an inch thick, which you lay lovingly on a plate, surrounding by a puddle of sauce. In theory, the egg binds the stuffing, so that it largely stays within in the rings. But dont get stressed when it doesnt. This is rustic cookery.

What to do with leftover stuffing:

Take a jar of the small, spicy, Spanish red peppers sold in most supermarkets. They are about the size of a large cherry tomato. Drain, rinse and dry. Carefully spoon leftover stuffing into each one. Push it in with your fingers. Yes, it's fiddly, but worth it. When you run out of stuffing, you are done. Or you can put whole pitted olives in them, or anchovies, or many other things left lying around the fridge. Surround the squid with the peppers, or cook and serve them separately, with more tomato sauce.