Quiz Round 1
1: Batemans, East Sussex 2: Beddgelert, Snowdonia, Gwynedd 3: Clouds Hill, Dorset; 4: Isle of Skye 5: National Army Museum, Chelsea 6: Galloway, Southern Uplands of Scotland 7: Durham Cathedral 8: Alnwick, Northumberland 9: Eastern Fells, Lake District, Cumbria 10: Chester (racecourse) 11: Weymouth 12: Carnforth Station 13: National Railway Museum, York 14: Edinburgh Castle 15: Northampton Museum footwear collection 16: Thomasd Hardy's fictional name for Dorchester (Dorset )17: Football Museum, Manchester (Stanley Matthews' shirt) 18: Chatsworth (it's a trompe l'oeil painting): 19 Birmingham 20: Salisbury Cathedral
Quiz Round 2
1: San Francisco (I left my heart in...)2: Jerusalem 3: Kiev (The Great Gate of) 4: Casablanca (As Time Goes By) 5: Brighton (Brighton Rock....Queen) 6: Memphis; 7: Las Vegas (Viva Las Vegas...Elvis Presley) 8: London
(name of Haydn's last symphony - 104 in D Major) 9: Philadelphia (Streets of Philadelphia, Bruce Springsteen) 10 St. Louis
(St Louis Blues, by WC Handy)
Quiz Round 3
1.Detroit - Nathan that is - the Oldest Established Permanent Floating Crap Game in New York - from Guys and Dolls 2: Darwin - Charles who sailed on the Beagle (remember the smoking Beagles?) 3: Turin - Alan Turing without the g.
Quiz Round 4
The hidden rivers are in bold (fried eel benefits conceak two - the Dee and the Elbe):
I've long been interested in cooking, My culinary passion began gestating when Fanny Craddock bossed poor Johnny on the old cathode ray tube. Later I discovered Elizabeth David. Artistry in the kitchen I thought. From her I got the bug.The awe you felt leafing through French Provincial Cooking makes her a muse in every sense. You can immerse yourself in her mouthwatering prose. There could be no richer well of traditional recipes. Her books still outshine all others.
I have no use for processed food. I love Black Forest ham especially for lunch if I'm pressed by deadlines to urgently return to my desktop, or need to read our constitution yet again. With it I usually eat a salad in dressing. For a quick pud I like to get a yoghurt from the fridge. As an accompaniment I defy you to find sweeter honey than that from Greece.
For main courses love to cook with fresh or wild mushrooms - I get a gust of autumn forest when I open a bag. They are great in an omelette. I always want them with spaghetti - grissini with that of course and sometime I lust after them simply fried on toast. In fact that's pretty nearly my favourite snack. They really are delicious.
Beef must be served rare. I love rib bleeding when I carve it. And of course it must be - like lamb - left to stand when removed from the oven. Rump and best end of neck are are two of the tastiest cuts.
For the dessert I often experiment. Madeleines in dustings of sugar are a speciality. I smother them in hot vanilla sauce. In another departure from the conventional I soak the sponge in iles flottante with Calvados. I like to serve sorbets in nests of spun sugar. Apples are still good for pies at this time of year butu you must weed out any that have brown marks (those bruised aren't suitable). With biscotti, berries and creme fraiche make a refreshing dessert.
After that a runny Camembert perhaps, a cheddar - notably a Montgomery - or a Stilton with which I happily put away a glass of port.
What to drink with all this? Recently I simmered monkfish in a white wine broth. Cider went well with that. I find fried eel benefits from a pinot noir but allow it the breathe. Let a little air enter the bottle before pouring.
We are lucky in the sunny UK on account of the fact that our ales go well with many dishes. With desserts try a sweet amaretto. Best of all I find a Sauterne vastly superior to a red wine with blue cheese such as Roquefort.
Food is unalloyed enjoyment. I get affable after a good meal and a glass or three (I like the wine flow yet prefer to keep a clear head) but despite my gourmet tastes I invariably eat sparingly.. To consume too much represents naked greed. Besides theres always some use for left overs. Some dishes as terrific reused.