Liver, onions & bacon, with mash and thick gravy. This led to a great conversation concerning our mutual parents' culinary habits and influences, since, it transpired, both of us had had liver and onions and other staple, but delicious, dishes served up on multiple occasions by our mothers (who were both born in the early twenties). Weirdly, it transpired that we both often had this dish on a Friday night. Sair's food was accompanied by the house red (not sure from where) and I had a half pint of draught Pironi (a drink whose name for some reason I always pronounce with a Lancastrian accent).