Courgette & feta baklava (starter) and monkfish in parma ham (main) - James

Starter - Courgette and feta baklava with tsatziki (Waitrose recipe)

Main - Monkfish wrapped in parma ham with a bed of peeled and roasted peppers and tomatoes (Michel Roux Jr recipe in Guardian, 20/7/08)
Overall rating 7.25

This was a bit beyond my capabilities. Peeling peppers baked in the oven and peeling tomatoes and filou pastry and trying to get hold of monkfish and filou pastry (Tesco's and M&S had sold out so had to go all the way to Waitrose in West Ealing) and an oven that has one tempature -hot, and then the washing up (which Knocker reckons I haven't finished because it's still on the draining board)!!!! But there is a sense of satisfaction out of a hard graft, even if it is not enough to make me dry the dishes. I think this went relatively well. I would recommend cutting out all the fiddly stuff, like the starter and the sauce for the main course. If I had to do the starter again, I would have a go at doing in little parcels. Tsatziki is so easy but yet again it's the old problem of buying herbs just for one meal. I was speaking with Ray and Jack down the Wheaty the other night and we reckon we should secretly plant herbs in all the front gardens and parks in Ealing so you can just take a sprig on your way home. Warren the new guvnor from the Haven says he'll put some herbs in his beer garden, which is a great idea and we'll have to keep him to it.

The monkfish and parma ham was incredibly easy, just fry it for a minute or two and then put in the oven for 6 minutes - just like the recipe says.

A couple of final things to mention - it's the last day of the jazz festival in Ealing this weekend so that should be good fun day in the sun, and try out the Japan Centre at Picadilly for a meal. A bit expensive but delicious.

James' rating 7.5

Clare's rating 7.75

I had been led to believe that James was not able to complete a succesful and succulent menu. I was, therefore, well prepared to level harsh pointage at him. As you all know, I was rather critical re Knocker's meal of the previous week, but if you look closely, James' scoring was lower than mine, so, give me a break, ball bags.

James' starter was a filo delight, filled with goat's cheese and greenery. He added a homemade tsatziki on the side and by the first mouthful I had given it an 8 out of 10. The filo was crusty on the outside and the interior was melt - in - the - mouth deliocious.

The main looked as though a disaster was on the cards. Monk fish - never attempted before - enwrapped with parma ham - was going to break his cooking boundaries and take him light years away from his previous cookery knowledge. BUT HE DID IT!!!!!! As Kocker will testisfy, had he cooked the monkfish for a nano longer, it would have been bland, rubbery and a waste of a very expensive fillet. However, even though the cooker only operates on hot, hot, or hot, he managed to achieve the exact texture and the monkfish, combined with parma ham was formidable!

Last point - on pointage - 7.75 - and for all my critics, I'll think you'll find that I provide the highest score for this evening.

Knocker is rather moody this evening, we are not sure what his problem is, but I think he'd like to sack me from the group. The only thing preventing him is the thought that he'll lose popularity points. He is, as I speak, throwing a tantrum and hitting the computer with his glasses.

It has been a pleasure. Speak soon xxxxx.

Knocker's rating 6.5

Hi there, this was an amazing meal although I wasn't happy with the first course, but the fish was cooked to perfection and I would recommend this to anyone. The man has got class and to get monkfish cooked the way he did it, I am truly amazed. I gave him an average of 6.5, which sounds bad, but the fish saved him from being a total wipeout.

(One small aside from Clare - Knocker is in a seriously bad mood tonight and so is not inclined to be welcoming of a glorious meal such is what was offered this evening. DO NOT PAY ANY ATTENTION TO HIS COMMENTS).