What food would you say is your specialty?

My trifle is based on my mother’s and her mother’s recipe.

It consists of a fruit and jelly bottom layer with a touch of sherry or port.

Middle layer? Blancmange (not custard). Either the same flavour as the jelly or something different like chocolate.

Top layer, a decent amount of whipped double cream, with possibly cherries, strawberries or raspberries on top or grated chocolate.

You can’t really go wrong with that X. Usually I make it at Christmas or for birthdays.