COOKING sausages on an old-style grill pan is an absolute pain.

No matter how many times I turn the breakfast bangers over they roll back to the same position where they have already browned.

If someone invested a square sausage that stayed still they'd have a sure fire sales winner on their hands.

Years ago I banished corned beef from the house after almost shortening my thumb by half an inch on the killer tins. This week it was allowed back when I found Princes had introduced a new ring pull can. The only problem now is getting the stuff out in one piece.