Sautéed cod with chorizo, lemon purée and samphire.
Seasonality is my main inspiration - the coming and going of flavours. Cultural is also a huge influence, the different flavours around the world, and eating out - getting inspiration from other chefs.
Take your time in progressing - it's like a marathon not a sprint. It takes time to develop your skills.
I do like having a night in with a take away!
Just getting them involved with everyday cooking, letting them do the mixing and the stirring - you'll find kids more likely to eat their food when they're involved in the making.
I'd start with seafood - lobster and scallops. Then a main like roast beef although, in the right season lamb would be a really nice dish. Then for dessert something summery like strawberries marinated with vanilla.