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At breakfast time we were contemplating the catering options at Gatwick. The 1,406 calorie fry-up at Wetherspoonswas £12.99, pint of lager optional – with only a half-hour wait for a table.  By lunch we were looking down at the birthplace of Aphrodite, eating grilled sea bream and sipping a chilled Xynisteri white. Petra tou Romiou is located both in myth, as the birthplace of the Greek goddess of love, and also in reality, just off the dual carriageway that links Paphos and Limassol in the southwestern corner of Cyprus. Her birthplace isn’t quite the dainty scallop shell depicted by Botticelli, though – it looks more like Durdle Door might if it were located

The vast majority of people who move home do so because they need more space. In the good old days, the late 1970s, people moved often – on average every three years. The average is now nearer two decades (you can thank stamp duty for that). The same time period has seen a growing obsession in Britain about the value of our homes. If the value’s going up it feels good; if it’s going down we despair. But this has led to something of a blind spot about the advantages of a falling market to those wanting a bigger home. My experience is that many miss out on this advantage

‘It is impossible for a Brummie to open his mouth without making some other-accented Englishman hate or despise him.’ I am misquoting George Bernard Shaw, of course – but maybe the great man had the much-maligned Birmingham accent in mind when he made his famous pronouncement. In a recent study more than 2,000 people were asked to listen and react to 15 British accents. When they were asked which they would consider the most trustworthy, Birmingham ranked bottom. Yorkshire came out on top, with 60 per cent considering it trustworthy, while RP (Received Pronunciation) came in second at 57 per cent. The Edinburgh Scottish accent was third, with Welsh and Geordie rounding off the

Potato, how do I love thee? Let me count the ways. There are great buttery mountains of mashed Yukon Golds, and then there are oven-roasted wedges with lime, dill and black pepper, or baked russets with their innards extracted and mashed with sour cream and chives, stuffed back into their jackets, topped with a little grated Parmesan and then toasted under the broiler until golden. Then there are potatoes peeled, chopped in half, bathed in olive oil, salt and lemon, and baked with a little garlic. Fried potatoes are rather nice too. Baby potatoes seared in butter in the Instant Pot are tasty – and can anyone really take exception to