Ninety minutes: that is how long some people are willing to wait for so-called fast food. When McDonald’s reopened its drive-through restaurants last week the newly unlocked couldn’t jump in their cars fast enough. Then they sat in sizzling temperatures, stomachs rumbling, patiently waiting to be handed their grey beef patty, warm inside a squidgy bun.

Aren’t people strange? I’ve waited far less time for food to arrive in a real restaurant and become blood-sugarless and snappy about slow service. I thought the whole point about fast food is that it is ordered, delivered and eaten before disappointment at the taste can register.

Yet this is beside the point. There is a well-established link between obesity and the risk of dying from Covid-19, so why not join those giving fast-food joints the cold shoulder? There has been a resurgence in home cooking and baking and we’ve rediscovered local butchers, delis, greengrocers and farm shops.