MR Chris Baker, founder of The Wine School which offers appreciation and certification courses, puts his career choice down to wartime deprivation. ''I grew up in England during World War II,'' he said. ''Food rationing meant poor meals. Then I was sent to public school where food didn't feature highly either. I suppose you could say I went into the business to improve my lot.'' It was a visit to France that opened Mr Baker's eyes and palate to good food. To a 14-year-old brought up on powdered eggs and potatoes, French cuisine proved a revelation. Returning home, Mr Baker set out on his career path. And in 1984, he came to Hongkong as a senior lecturer in food and beverage at Hongkong Polytechnic. ''A year ago, I sat down and asked myself what I would really like to do,'' he said. ''I decided to put my experience where my mouth was and open the wine school. It is the most civilised occupation I can think of.'' At home, ''we live on wholesome dishes such as casseroles and ragouts. My wife cooks batches for the freezer and whoever gets in first goes straight to the kitchen to prepare the meal''. On Sundays, the Bakers are traditionalists. Roast chicken or shoulder of lamb stuffed with apricots are favourites. Served with minted new potatoes and mange-tout, they are followed French-style with salad, brie and bread. SHOULDER OF LAMB WITH APRICOT STUFFING (serves six) 2 shoulders of lamb, boned and rolled 2 large handfuls of fresh breadcrumbs 125g smoked bacon, diced 1 small can of apricots, drained pinch of mixed dried herbs olive oil salt and pepper to taste Preheat the oven to 200 degrees Celsius. Make the stuffing by dicing the apricots and mixing with breadcrumbs, bacon, herbs, salt and pepper. Moisten with olive oil to bind if necessary. Remove fat from lamb and unroll. Spread with the stuffing, re-roll and tie securely. Rub the surface with a little olive oil and roast for about an hour until the meat is golden brown. Remove, cover and allow to stand on a rack for 10 minutes. Cut into wedges - slicing will not work - and serve with new potatoes and mange-tout. STRAWBERRY MOUSSE (serves six) 500g fresh strawberries 125g icing sugar, sifted 285ml double cream 2 egg whites 1 tablespoon Grand Marnier Extra strawberries to garnish Puree strawberries in a blender, add the Grand Marnier and mix in the sugar. Whisk the cream until it forms soft peaks. Whip the egg whites until stiff. Fold the cream and egg whites together then mix in the strawberries. Chill well and serve in tall glasses topped with a strawberry.