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I thought at first I'd connected to the wrong thing, I thought I was connecting to something called Grubnet, all this talk of food. Oh excuse me I've got the hiccups here because I'm actually trying to bolt down there. Oh, I'm going to move. I was using the background behind several other screens. Yes, I was going to say I've lost the plot now. Oh Grubnet yes, food. Chicken Korma with a couple of slices of lightly toasted bread and washing it down with a cup of lap song souchong. Very, very nice. I do like my drinks extreme. I don't think it's the best word, extreme tea you can get. It's lovely, two tea bags, pine mug and leave it to stew for at least five minutes while you're drinking. Get the maximum amount of flavor out of it. We're just getting ready to produce my signature dish, my signature dessert shall we say. It's what I call cheesecake, not cheesecake. It's basically crushed biscuit base with a bit of butter, melted up, stirred together and then tanned out nice and hard to make the base. A tin full of carnations, caramel, smeared over the top in the fridge. Then we have like a pound of mousse, called angel delight or instant whip, whatever. You add this to about 300 milliliters of milk, whisk it up, pour it in over the top, put it in the fridge and let it set. That's my signature cheesecake, not cheesecake. Usually butterscotch on the top, but I have been known to do chocolate. When the kids are around I use banana, put some sliced bananas on top of it, crumbled up flakes of chocolate on top of the butterscotch. Yes, that's about it. Today's been a bit of a disappointment radio wise. There's supposed to be a little bit of the tropospheric lift, but the radio's been on all day and I've not heard a soul. A stony silence, I think I'm the last ham standing in the UK or within the reception of my radio anyway. Here ends the report from the show. Come back to you Jack, 2-0 NLP.