grumpyf1

Or, if I’m going with the current trend, the title of this column should in fact be “Mature Scottish cheddar cheesed off, with West Country chives and a hint of sea salt”. You might have to strain your brain to remember this, but there was a time when the choice of the potato crisp fancier was beautifully simple. In the pub on a Saturday night (before the days when we all started staring at our phones rather than having a conversation) you could choose from Salt and Vinegar, Cheese and Onion or Ready Salted. Maybe Prawn Cocktail, if you were in a particularly progressive establishment, with liberal views on thinly-sliced fried potato snack flavourings. Back then, the introduction of crisps with ridges seemed pretty radical, especially when you consider that we’d only just got used to the idea of not needing to hunt for a little blue packet of salt so we could season the crisps ourselves (I once got two of them in a packet, and was the most popular kid in school for a week). The...