Everyone LOVES A CRISP

When it came to the crunch, were Jess and Harry compatible?

- Barbara Compton

Have a crisp, Jess.' My friend Bea holds a bowl towards me. She disapproves of crisps being eaten straight from the bag. It’s understandable, given the cost of the gourmet ones she buys. Always handcooked using the finest-quality ingredients for that allimportant delicious decadence.

‘What flavour?’ I ask. ‘Truffle.’

Bea takes one, holds it up to the light and gazes at it in adoration. Seconds later, she pops it into her mouth and crunches.

‘Yum!’ she says.

‘Truffle - those things foraged in forests by dogs?’

‘Yep! They taste divine.’

I pick out a large crisp. ‘Interesting.’ I'm trying to be polite. Bea and I share a love of crisps. She prefers the top end of the market and indulgent flavours. Wagyu beef, Serrano ham and mozzarella are her favourites. Although prosecco and baked Camembert feature on special occasions.

I'm partial to something more ordinary. Give me smoky bacon or cheese & onion. And don’t get me started on roast chicken. They are my first choice every time. Yet I’m open-minded when it comes to trying new varieties. I've experimented with paprika in Germany, oregano in Greece and olive oil in Spain. But there is nothing like home and all the familiar flavours of the British crisp.