Guilty pleasure
Perhaps it's the time of year - the new year, after all, is a time to wipe the slate clean and look forward to living a better life - but I have a confession to make.
Crisp sandwiches. I love them.
I'd like to be able to tell you that I mean some extragavant creation: home-made crisps made from organic spuds on home-made sourdough spread with Normandy butter, perhaps. But I don't.
What I mean is a bag of Walkers squashed on to two pieces of pappy white supermarket bread spread with Flora.
It's a snack I used to enjoy as a working class boy in Pype Hayes and have recently rediscovered.
I fear I'm on a slippery slope that will only end when I embrace that other childhood treat from yesterday - HP Sauce sandwiches...though I'm sure it just wouldn't be the same now the sauce is made in Holland rather than Brum.
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Paul Fulford - Features Editor Paul Fulford gives his verdict on the region’s restaurants.
Nothing wrong with that, but may I humbly suggest a touch of salad cream/ dairylea with the crisps? I find either of those set the crisps off nicely.
I can imagine the flavours working, but doesn't it make the crisps soggy?
Guilty pleasures: pork scratchings. Thick ones with hairs.
Or thick white bread dipped in the sizzling fat in the meat pan when a joint of beef is roasting. Then liberally salted, of course.