cooker – its white, enamelled surface coated in a thin layer of sticky, brown grease; and the fridge – wedged tightly between two ageing, dilapidated cupboards. He stood in his underwear clutching a heavy, copper-based saucepan in his right hand and stared at the last of his provisions sitting on the worktop: half a pint of milk, a knob of butter and two brown, speckled eggs. The only decision he had to make was: fried, boiled, poached or scrambled? He spun the pan by the handle as he contemplated his options. Frying involved
