One of our local grocery stores has a Subway. Not sure they would welcome the competition. Also, in days of yore we would have said don’t trust a chippie that is next door to a fishmonger.

You’ve been watching Saturday Kitchen:)

The perils of live TV.

I fall back on one of these.

The standard rotary should work, but they are horribly and notoriously resistant. The metal they use these days bends rather than cuts. You end up with a sunken groove round the top. Falling back on an old fashioned claw lever opener is the best way through. When you do get it open there is the option of playing…

Chili sauce if you’re going for a kebab.

Have you tried?

Chip shop curry!

Sorry, wrong side of the pond. Also, my rule is don’t pay more than £1.50 for the things.

You forgot the mayo!

More to the point, how do you open a Fray Bentos tin with a can opener?

More space. The cold larder from my old kitchen. The baker’s oven from a previous home. Opening the fire in the living room and sticking in an aga or some kind of stove. 

Jack Monroe was talking about sourdough starters on Daily Kitchen the other day. She saw it as a great science project for the kids and a way of deferring “can we have a dog” requests. “If you can keep the starter alive, we’ll talk about pets”.

Clamp ‘em!

Sometimes I remind my brother-in-law that he once rang up to ask how a Baby Beling works.

Sorry, I took that to be Mince Pie in the modern sense.

It’s so hard to get kidneys!