Plan B

Of course, school wasn’t always a bed of roses. I remember meals of ‘fag-ash dumplings’ with stew: that’s what they were known as, and tasted of too. There was the usual tapioca, liver and onions, kidneys and baked beans. To be fair, things did improve when an Aussie chef arrived. He changed things around no end and I suppose this helped develop my interest in food. Everyday there was something unusual or different, but more importantly it tasted good and, as head server at the table, I always portioned accordingly, if you know what I mean!