Well Mrs Steve is 70 on Sunday (she doesn't look it, and don't tell her I said it), and we're having me daughter and her feller and our bubble friend round. I'm doing Elizabeth David's boeuf en daube. It's been a winner before and I'm sure it'll work again. I'll cook it tomorrow and we'll eat it on Sunday. I've never known any daube, stew or casserole that isn't ten times better the day after it's been made. We'll be having it with mashed potatoes (for which I always use at least three different varieties, which irons out any weaknesses) and a stack of tenderstem. A class act, I hope.