For reasons I may never go into, I’ve been back and forth to my parents’ house in Greater Manchester for the past year or so, living there for months at a time. Every time I returned to the vicarage, they’d cook my favourite: sheppy.
I can taste it now. Mum or Dad peeling the potatoes. Baked beans mixed into the mince — unorthodox, but right. The Pyrex dish waiting for the oven to do the Lord’s work. My plate garnished with pickled beetroot and lashings of HP sauce. Two people quietly making room for me again. Me, eating sheppy with the same useless gratitude, unable to say much beyond how good it always is.



