My attitude to food is much like my attitude to the time of day: I'm immensely grateful to anyone who will give it to me.
Root vegetable crisps. Generations past had the advent of the printing press and the discovery of electricity: in my lifetime they worked out how to make crisps from parsnips. This is our moon landing.
Soft-boiled eggs: Do you add salt? How about vinegar? Arguments rage into the night. Wars have started on less.
Chilli con carne: So good that it's almost worth the washing up, even with the remaining rice insisting on
unionising at the bottom of the pan.
Calzone: Whoever came up with the idea of folding a pizza in half and marketing it as an entirely separate meal was an entrepreneurial genius.