Sorry Janet, not yet. ps have you considered a rota, kinda timeshare concept, share 50/ 50. Me gets first bite.

Hi Can you please post a copy of the judgement if you can/ when it is available. I am not an expert in this but we will try to assist you as best we can.

So where is the prize from Crush??

Pretty much like this compared to your avatar!!

Terms and conditions do change over time. Even from the original signed terms and conditions, so unless someone contradicts me, this does not appear relevant, as you would have received letters informing you of changes over a period of time. Lets focus on hardship and stopping bank charges and perhaps a partial reclaim. In meantime, feel free to look at hardship claims by doing a search. Take care and remember you are not alone.

Tuggin at it!

Don't panic and please relate the other financial issues on this thread. Threads can be merged later if necessary. In meantime, I am reading through your other posts. You are amongst friends here, so please remember that.

Where, where were you Pete! Cheap shot that, keeping quiet in background. Anyhow, are U up for sharing this pasty?? "(Tasty, Tasty, they are very, very tasty)" Shift pattern perhaps?? Confidentiality guarenteed and no need to check T&C's.

Josh I'm reading through your posts recently and there is no direct reference to this issue lately as you have been posting on other subjects. Whats happened and when??

Just popping off to loo again. BTW, Crush, "rest"/ powder room breaks or absolutions/ toilet breaks and Daleks?? Never found the solution to that on the BBC programme!

John, posted on your thread and dealing with.

Hi Josh, give me some time please and I will look through this. Promise. This will entail me going through previous threads of yours. There has been some success on hardship claims. However, let me look through things please. That means your posts and others that might be relevant. They should not have put you in this position and lets see what we can do to help. Anyone else, please contribute.

You don't need money, that much I know from research, OK BBC. However, you like information, all Daleks do. I know what you don't know!

I can smell it! I can taste it. Listen Crush, perhaps we could come to some arrangement, please. Oil perhaps??

OOPPSSS! Sorry Crush, my friend and closest colleague! Put your feet up! OOOPPPPSSSS! Sorry again, keep forgetting.

Ssshh Bo, why don't we adopt a shift rota and we can share the proceeds, bit like Goldenballs, if you've ever seen it?

Ah. Just out of the loo. Been a while, but some of you still here!

I am just popping to the loo, will you all be here when I get back?

Hi Jo

and on the right cheek- a Gi**** Pasty. He looks like he would have eaten a few!

Don't worry Gizmo, I know- just playing with the words!!

Nice try guys but I'm still here!!

Take it I'm leading the field just now!

The "morons" in charge of the tattoo do quite a good job as it is thanks! Lets keep the Tattoo as it is and keep Boris away from it.

For those that can't wait and for those that lose. Gans oll an colon vy, How to make Cornish Pasty: It is a privilege for me to include my Cornish pasty recipe in the Green Chronicle. I was born in Cornwall which is the last county in the Southwest of Great Britain, surrounded on three sides by the sea. It is a wonderful county, steeped in history and legend with breathtaking scenery. Two of its most famous authors are the late Daphne Du Maurier, who wrote the book Rebecca, and Sir Arthur Quiller Couch who wrote under the nom de plume of Q. One of his best known books is entitled Troy Town and is about the sea port of Fowey where they both lived and where I worked for several years. Cornwall was always a comparatively poor county. The main industries were tin mining (now finished), china clay mining, fishing and agriculture; therefore the food had to be nutritious, economical and cheap. The men folk for the most part needed a packed lunch which would travel well, hence the birth of that most delectable savoury the Cornish pasty. I still make my own most weeks, because it is very difficult to buy a shop pasty that would come anywhere near a Cornish person's high standards. Cornish Pasty Recipe for 4 Pasties (using a six inch diameter tea plate) To help you make the pasties, I have some pictures showing the process I take to make my pasties. Just click on the links (e.g. Picture 1) and the picture should pop-up on the screen. Ingredients for short crust pastry 1lb plain flour 1/2 lb either lard hard margarine or butter or a combination of these pinch of salt cold water to mix (see measure conversions for more information) Method Rub the fat into the flour but not too finely. I sometimes cut the fat into small lumps. Add the salt and then start adding the water gradually until it works together into a ball without being sticky. Put aside in a cool place. Ingredients for filling 3/4 lb beef, not stewing beef raw potato raw swede (also known as rutabaga or yellow/swedish turnip - see wikipedia) small onion salt and pepper a walnut sized piece of butter Method Cut the steak into small pieces but do not mince. Slice potato and swede into thin, small pieces about half an inch across. Chop onion finely. Dust the work surface with flour. Roll out the pastry to about 1/4 inch thickness. Using a small plate cut out circles (Picture 1 & Picture 2). Moisten the edge with milk or water (Picture 3) and support half of the pastry nearest to you over the rolling pin (Picture 4). On the other half, put a small layer of prepared vegetables then a layer of beef (Picture 5 & Picture 6). Repeat this once but be careful not to have too much filling which would cause the pastry to burst during the cooking process (Picture 7). Sprinkle sparingly with salt and pepper then add a small bit of the butter (Picture 8 & Picture 9). Sprinkle a dusting of flour over the filling (this helps to make the gravy). Fold the other half of pastry which has been resting on the rolling pin over the filling and squeeze the half circle edges firmly together (Picture 10 & Picture 11). Starting at the right side whilst supporting the left side with other hand, using first finger and thumb turn the edge over to form a crimp (Picture 12 & Picture 13). Repeat this process all along the edge (Picture 14). This will come with practice but you must get a good seal. Brush pasty with beaten egg wash to help with browning process and put a small one inch cut in the centre of the top to allow steam to escape (Picture 15, Picture 16 & Picture 17). Bake in a hot oven 220 degrees centigrade for about 20 minutes then reduce temperature to 160 degrees centigrade for a further 40 minutes. Smaller pasties need less time. If they are browning too quickly cover loosely with greased paper. I hope this recipe helps you create wonderful Cornish Pasties. I am delighted to say that we now have a Forum on The Green Chronicle and part of it is dedicated to the Cornish Pasty and all things Cornish. I would love to hear your stories and questions and see any pictures that you have. Gans oll an colon vy,