Homeopathic star anise melt.
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Agreed, although Simonās more deliberately Asian style beef rib sounds good. A hint of it works really well with all meat I find but especially beef.
True for fish sauce as well, I think.
Yes! Although I think you have to be careful with the quantity of that too.
Definitely- Iāve used a touch to improve chilli and keema mutter, but a wee bit too much definitely gives a noticeable discordant thai note 
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I think @Jim swears by fish sauce for steak but doesnāt let on to his missus, for fear of sniffyness. 
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Ha! I couldnāt tell my wife that Iād added it for the same reason
I use fish sauce in a spicy Thai coconut chicken dish I make. It stinks when you put it in, but not when itās finished. Made it without once (forgot to add it!) and the final result certainly suffered.
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Yep. I use fish sauce on/in anything that has to be cookedā¦ fish sauce and pepper on any meat that has to be seared - delish rubbed all over steak. 
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Trying to come up with as many ways as I can to die from Serrano ham - thereās little sign of it diminishing.
Today, a baked eggs, feta, greenery and of course ham.
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Not much sign of baking ?
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There is a very limited time frame between baking and eating, which renders a picture impossible to capture.
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Personally I would lose the greens and feta, maybe try frying the eggs 
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Iām not sure that I like green, eggs and ham.
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Fuck - Iāve just found a tube of ready salted Pringles while rummaging for booze. They will now be demolished in record time.
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Iāve got a spare tube, left over from Chrissy, that Iād be happy to send for a small donation to your favourite charridy bate.
A spare tube ?
Are you mental Mike - get them scoffed with a beer of two ASAP.
Get thee behind me Satan !
MSG. 