Victory in the kitchen

I HAVE huge respect for the cooks, domestic and professional, who managed to feed the nation through World War II. But, in truth, there are not many recipes from that period I would want to recreate. I am utterly relieved I don’t have to worry about butter and milk shortages or having to use powdered egg instead of fresh. What I am keen on, however, is making sure I keep up some of their kitchen ethics.

Food waste then was kept to an absolute minimum. Vegetables were washed and scrubbed rather than peeled, which