Good to hear it happy to help the steps apply to all red meats..

Red meats respond well to strong flavours white meats need more delicate flavours along with fish.

With flavours you need three things acidity (lemons vingar wine etc) oil and the herbs.

fish - herbs: Dill goes really well with lemon and olive oil

Chicken can take most things like rosemary sage garlic, pork a white meat yet has the strong flavour of a red meat so really does like rosemary and sage.

Try salmon wrapped in dil with a cucumber and mint dressing will knock their socks off.

For all those people that have problems keeping chicken moist and dry it out (basically only because they over cook it)

Trying boiling a chicken fillet well not boil but simmer - salt the water ad a chopped lemon. thats how they do it in the london resturants then finish it in the pan for 1-2mins tops in some garlic butter and rosemary.

Works a treat.

Last thing all meals should have one from the following - a source of protein a carb and some vit's (e.g. veg)

so you should always eat meat with a carb which helps the body process it.

Rice, potato's, pasta, pastries etc

that probably made no sence but hey - bed time.