The wedding is over. Let’s eat.

Our return to the UK wasn’t predicated upon the royal calendar, just on the arrival of the merry month of May. After a restless overnight flight, your body simply doesn’t know what meal makes sense. For me, that’s a great time for sausages, which work any time of day.

What struck me about this pub dish was the presentation. First, the notion of making the dish attractive – for the poster child of pub grub – was a surprise. And the presentation was appealing, even to my half-closed eyes. Second, I just don’t imagine cabbage to be a garnish on a lovely dish, but there it is.

Fit for a future king. Now get some sleep.

Always a good time for a scone

Britain has just become the fattest country in Europe. I don't have any scientific data to support this connection, but it's an understandable consequence of the fabulous scone.

Here is the "fruit" version, meaning that there are raisins inside, as opposed to the plain version at left. The right time for a scone is apparently any time that you are not eating a meal: after breakfast or instead of breakfast, in the afternoon, or at "tea", which can be timed to occur any time that you're not sleeping.

These delicious breads would probably be fine on their own, but nobody eats them this way. Instead, they're slathered with clotted cream (which tastes much better than it sounds) and jam. The more health-conscious of its fans eschew the cream and opt for butter instead.

Accompanied by any permutation of fat and sugar, the scone is best accompanied by a nice pot of tea.