Given that food is one of my greatest passions, lunchtime in the workshop is always a pleasure. But when I have salad rather than soup (yes it's February, yes it's only 5 degrees outside, no I still can't resist a regular boxful of crunchy scurvy-prevention, especially one that contains THAT much homebrewed sauerkraut) then I sometimes cool down too much on my lunchbreak.
But my new discovery of BOVRIL has changed all of that! How have I got to such an advanced age without this stuff?
Pint mug: check! Boiling water: check! LARGE spoonful of Bovril: check!