Posted on the What I'm eating tonight thread but started a new thread as felt we could talk about this. Cooking everyday meals is often a case of what food you've got in. None of us is entering a competition to be judged on the correctness of our food. I had to when doing my cookery training, classic dishes had to be just that and exact down to the last grain of salt, but once you've learnt all that, or read the recipe or seen it on TV, you have to adjust to what you've got, what you can afford and who you're cooking for. I've seen some horrific adaptations of classic recipes that does that, call them by the classic namel to me that is a crime, you cannot go off on your own idea and still call it by the proper name if you are telling other people this is how to do this, just like cook-in sauces. It's OK to make your own version but do say it's your own, but I will never make the belly pork stroganoff or the sausages with saffron risotto that I came across on one school's SoW, no recipes btw!!