Bloody Mary is the girl for me. A late-morning breakfast, one that oozes into lunch and then into late afternoon, needs liquid accompaniment, and this is what I’d always choose. I steep dried chilli peppers in a bottle of vodka to use just for Bloody Mary, but you don’t have to be as extravagantly specialist.

A friend of mine who once worked as a bartender in Hong Kong introduced me to the trick of adding a little dry sherry to the mix, and I gladly pass it on to you now.