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Sausages have been eaten in six million more weekly meals, says research firm Kantar, partly due to a surge in barbecues and also a return to comfort food favourites toad-in-the-hole and bangers and mash.

The stars, alongside the meat, were the aforementioned gravy, which was rich, smooth and gloriously silky, and Yorkshire pudding, a meatless version of the toad-in-the-hole, consisting only of the light, crusty batter.

And it happened in 2016 — I made toad-in-the-hole on this tiny stage for a group of children, which was fun.

It can also be made with whole sausages cooked within it, a dish known as toad-in-the-hole.

Slowly, my food choices contract; before the week is out, I’m back to 1940s fare of toad-in-the-hole and fish cakes with broccoli.