Did anyone 'start'(ie as a first course) Sunday dinner with Yorkshire Pudding that had been made by putting the mixture in the bottom of the meat roasting tin, then the oven to its hottest, so it rose very quickly into a delicious crispy mass. It was cut into squares, and as kids we liked to put some sugar on it. Grandfather always used salt.
No such luck in our house. Sunday dinner was often accompanied by parental rows. The meat was done to death. The veg boiled to within an inch of evaporation. One delicacy that my old man favoured was to drink the water the cabbage had been boiled in with malt vinegar. A recipe for longevity? In his case, sadly, not.
Ah - those big chunks of Yorkshire Pud served up as a course in their own right - to die for!! The piddly little lumps you get here, served on the side almost as an afterthought, are a disgrace.
We always had our main roast dinner on the Saturday, and it was my job to mash the taties. I was always called to duty by my grandma with 'where's t'muthers little masher then?' Used to hate it then but have a good giggle about it now.