Sunday lunch was always roast beef and, in the traditional way, the Yorkshire pudding was served first with gravy, supposedly because if you were full of cooked batter you wanted less meat. Monday saw cold meat, jacket potatoes and pickles, while the beef bone went into the pot with lentils, pearl barley, carrots and onions and bubbled on the hob for days, the basis of every dinner until Friday’s fish and Saturday’s sausages and mash, before Sunday came round again.