There's always a way round a problem....

Duck breast in plum sauce is favourite for Sunday dinner but for a couple of weeks recently I was cursing the fact that the meat was difficult to cut. It wasn’t overcooked, which would toughen it, so I began to think the problem was mine in that I was finding it difficult to handle a simple knife. It couldn’t be, I told myself, a trifle unconvincingly. But I wasn’t trying to cut trifle, was