by Martin Field

Stilton spread
Take a piece of Stilton, say 300 grams, bring it to room-temperature. Put it in a blender with a squeeze of lemon juice (a teaspoon more or less), 50ml extra virgin olive oil, 50 grams softened (but not melted) unsalted butter and 50ml of thick (not thickened) sour cream. Blend until just combined but not to the mushy stage. Refrigerate. Delicious on toast, in canapes etc. Keeps well in the fridge. Use same proportions for larger or smaller amounts of cheese.

Fridge inverter
The good lady wife wanted to lash out on a new fridge, one of those newfangled setups that have the freezer at the bottom instead of on top.

I countered with a brilliant, money-saving idea; suggesting that we could achieve the same effect by turning the old fridge upside down.

As the atmosphere between us suddenly turned frigid, I knew I was onto something.