Food, glorious food. We’re obsessed with it.

Food is fuel, and necessary to keep us going, but our obsession with different food is growing.

Meat and two veg still has its place but our desire for the exotic, for food with a twist, shows no sign of changing.

Until Bake Off returns (I reserve my judgement but I feel unfaithful even thinking about tuning in to the next series), MasterChef is keeping my tastebuds going.

I love checking out the new fads. This year seems to be the year of the bonbon. Black pudding bonbon, confit duck bonbon, you name it, they’ll bonbon it. But no sign of the lemon-dusted ones you used to get from the sweetshop (a rare treat for me – my usual 10p-worth from the tiny shop near Chatham station was a bag of milk bottles or aniseed twist).

And who decided it’s a bonbon? Isn’t it just a meatball with breadcrumbs around it – a scotch egg without the egg?

And don’t even get me started on sous vide. Who knows how to sous vide outside a professional kitchen?

In their world, its vacuum-packed and cooked in a water bath.

I adored Friday’s contestant who admitted that home practise had consisted of a zip-lock sandwich bag, a straw to suck out the air and then dunked in a saucepan. It was called boil in the bag when I was a kid, but thank goodness things have moved on from curry and rice, or fish in a sauce.

I now find it almost impossible to sit down to my evening meal without describing it in my head as if it was about to be served up to the judges.

Forget fish and veg, I’m thinking “herb encrusted cod on a bed of garden peas, butter-infused leeks and a smattering of farmhouse-style green beans”. Because let’s face it, everything these days has to be served on a bed of something whether it be wilted spinach, cavolo nero, or chips.

And so this is finals week when the contestants will be going all out to get their hands on that prize. I’d love to see someone dare to serve up tomato soup, steak and chips and an arctic roll. On a bed of strawberry sauce, of course.