So, Keith, you've come up with ten convictions over a protracted period and are basing a conclusion about the evils of travellers on just that. That makes you a bigot. You have utterly failed to answer the questions I asked you. You have just proved to us that you harbour anti-traveller prejudice. Well done. The thing is, you thought you'd get away with it. Just like you thought you'd get away with saying that both both Taylor and Clarke were fraudulent. There's no end to your duplicity, is there, Keith? Of course, if you answer the questions properly that I asked you instead of giving us almost nothing except for making evasive links to newspaper reports, I'll eat my words.

Hey Dave, red OR white goes with almost everything, though a red with a roast is what I prefer personally. I'm chuffed that you liked that dish. So simple! When we had it last night I think we were still polishing off a glass of white before moving on to the red.

If you like pasta, here's a slightly non-traditional one that we had tonight that we've had loads of times before. It's a take on one that's on page 99 of Nigel Slater's Real Fast Food. Very simple, though you have to be OK with garlic, tuna and capers.

Drain a tin or jar of the best tuna in olive oil (nothing else will do). We use those jars from Waitrose, though Morrisons do a very nice tin of albocore tuna in oil for £2.29. In oil, mind! Albocore is a fancy name for yellowfin tuna.

Put tuna in a bowl and add the following:

A good chopping of fresh parsley

At least one clove of finely-sliced garlic

A tablespoon of rinsed capers. Only the little ones.

Salt and pepper

Six dessert spoons of full-fat crème fraîche

Mix roughly but try not to break the tuna up too much.

You need 250g short pasta. Whatever you like, but we use gigli pasta, made in Gragnano, the true home of pasta, sold by Tesco. You won't be sorry. Boil the pasta in salted water until al dente. Drain the pasta BUT KEEP A MUGFUL OF PASTA WATER. Crucial.

Throw the pasta back in the pan, add the tuna mix and stir it in. You will definitely need to add some pasta water to loosen the mix. When you're happy with that, put into two warmed bowls and add liberal smounts of freshly-grated parmesan.

This is a superb dish! So easy! It differs from Nigel's version in that I use crème fraîche instead of double cream. Tried it both ways and we prefer the crème fraîche. Also, he doesn't mention using some pasta water to loosen the mix. You definitely need to do this.