Yes to the Saucy Wench's joy it does work

so instead of using the Margarita mix substitute 100ml of equal parts Vodka, Triple Sec and Peach Schnaps and 150mls of freshly squeezed orange juice.

The other day the nice people at Gordon's Gin sent Bosun Gravy a survey with a prize of a meal for six at one of Gordon Ramsey's restaurants for filling it in.

"Who you gonna take?" asked Saucy Wench Tartarre

"Yeah and what are we gonna have to nosh?" added Master Surgeon Tripe

"Nothing" replied the disappointed old salt, "We didn't win but that nice Mr Ramsey has sent us a recipe for Gin and Tonic jellies"

"Sounds a bit yuk to me" pouted the Saucy Wench "But let's ask Cook what he can do with it."

Now I'm not sure about gin and tonic jellies as I've never really been a G & T fan, prefering my gin in a Martini or a Gin and It, but I thought if it works with Gin and Tonic, it should work with other kinds of booze, so why not try a Margarita.

This is what I did to make enough for four.

First take four leaves of gelatin and soak them in water.

Be prepared like a good pirate and make up the solution to go in the syrup before making the syrup. Taking a measuring jug pour in 50mls of tequila and 50mls of Triple Sec (if you can't get that Grand Mariner works too) squeeze a lime into it then add a slug of lime cordial and top up with water till you have 250mls of liquid in the jug.

Then heat 250 mls of water in a pan with 125gms of caster sugar stirring until all the sugar has dissolved, then bring to the boil until it thickens a bit taking care not to let the syrup caramelize on the bottom of the pan. Remove from heat and set aside.

Next take the gelatin leaves out of soak and give em a shake to get rid of any excess water then stir them into the syrup until they dissolve, then add the Margarita mix and set the mixture aside to cool to room temperature.

Once the mix has cooled down pour into glasses and stick it in the fridge for at least four hours to chill and set.

"Yum" said the Wench as she scoffed her portion, "Gonna try it with an orange blossom next?"

Fascinating story in yesterdays Metro about the results of Prof Adrian North's survey into the links between musical taste and personality.

After talking to 36,000 music fans he determined that fans of Heavy Metal and Classical music have very similar personalities. I can see how this works just compare say Metallicca to Mahler or Wagner to the Sabs it really isn't that far apart when you break it down.

So what are we like the Mussorgsky Moshers?

Apparently we are creative and at one with ourselves, which is a refreshing change from the old perceived view of a metal head being a bit of a thicko, not that some, like the rest of the human race, aren't of course.

Now I also like a bit of Reggae and Ska every now and then, especially if the Sun is shining, I'm not at work and I have a drink in my hand, and Reggae fans are according to Prof North are more at ease.

Regular readers of this space will also know I like some Country too and fans of the Dixie Chicks, the Man in Black and Emmylou are hard-working, fair cop if its something creative, mayhap that explains my penchant for 50s Rock 'n' Roll and Psycho Americana like the Cramps and the Gun Club.

Now then what about people who like Coldplay, Snow Patrol and Travis, well the bad news according to the survey is that Indie fans lack self-esteem. But surely that would mean XFM's DJs would string themselves up every time they played Hang the DJ - Oh no they are DJs so they don't actually like music that much when they could be listening to themselves.

Is there no stopping this woman?

She likes God which is good for the loony religious Americans who like to think the Earth is only 6,000 years old

She likes guns - fantastic for the crazy Americans who think the best way to deal with gun crime is to shoot even more people rather than regulate the supply of firearms.

She has a pregnant teenage daughter called Bristol and even having a kid with a daft name can't lose her support!

The Bosun, Saucy wench Tartarre and I were foraging in Mr Sainsbury's Emporium the other night.

"There be some fine bargains here look at this here stir fry veg at 40p" quoth the salt rimed soul as his tar stained fingers placed it in the trolly.

"And these here sea beetles at £2.99 be well fit for the captain's table" added the Saucy Wench her handsome bosum heaving with excitment.

"Just the thing to try out that Sambal paste we got in that there Lundon Town's Chinese quarter" I mused.

So into a pan of hot oil goes one chopped onion, six crushed garlic cloves, one chopped chili, give it a bit of a stir and add a punnet of chopped mushrooms, a good slug of light soy sauce, two teaspoons of Chinese five spice powderfollowed by the prawns. add to that the Sambal paste and watch everthing go a fantastic red colour.

Discover there is no Chinese wine or sherry or white vermouth in the house compromise on red vermouth add a good sized slug to cool stuff down and a slug of Chinese black smoked vinegar. In goes half the pack of stir fry veg and a pack of chopped coriander.

I served this on rice with a glass of West Country Scrumpy.

I read in the paper that cyclists now think Range Rover drivers are worse drivers than white van men.

Thats rich coming from people who ignore traffic lights, cycle the wrong way up one way streets, regularly mount the pavement without warning and think nothing of the pedestrians right of way.

Cook "What would you like with your pasta, meatballs?"

Small Person "yes"

"Mushrooms?"

"No"

So what do you do when you have a whole bunch of mushrooms that the little people don't want to eat?

OK try this as a side dish

Into the fying pan goes: olive oil, one chopped onion, four smashed garlic cloves, one chopped chili pepper. Let it cook down a bit then add a pack of cubed panchetta and whats left of a pack of cherry tomatoes fry for a bit longer so the bacon flavours the oil and the tomato skins burst, then add the chopped mushrooms with a small glug of light soy sauce and a pack of chopped basil, reduce the liquor then serve as a side dish.

Very nice it was too with meatballs and past in a tomato sauce.