It might well have something to do with reaching retirement age, but ever since the production of HP Sauce was switched to The Netherlands a few years ago I have become convinced that the nation's favourite brown sauce has become a lot runnier. Does anyone else agree?

I was moaning about this to a good friend of mine the other week and he explained the reason behind the thinning of the sauce: "It's the only way they can pump it through the cross-Channel pipeline!"

Now why didn't I think of that?