For the potato topping of a cottage pie, I use best quality baking potatoes (they seem to have a better flavour), simmer them, then mash (with an ordinary spud masher) with plenty of butter and fresh cream, salt and coarsely ground pepper. Plonk on top of the meat and spread with a fork. Very hot oven until browned. I just use extra-lean mince cooked with chopped onions for the underneath, simmered for about twenty minutes and thickened with good old original Bisto powder.

I expect those who are more skilled than I are cringing, but this is how we cooked in the late forties and fifties, and I still do!

Husband came home yesterday with a bottle of cider vinegar! I've never used that (no idea what one does with it) but he'd seen it somewhere and thought he'd have a try. I hope there's no alcohol in it, or I'll have to inform the Imam.