There is a group of men - how shall we define them? Idiots? - who believe that the hotter a chilli sauce is, the better. They will pooh-pooh your scotch bonnet and demand something made with a naga. This of course, spoils them for the most important thing in a man, which as we all know is kissing a girl (Easter has brought out the romantic in me). Well, now they’ve got their own shop, the entertainingly named Dr Burnorium’s Hot Sauce Emporium in Bristol, where they can go and kiss each other for all I care (Easter may have brought out the romantic in me, but it’s the unrequited romantic, as usual).

That sort of thing doesn’t happen at Puff & Fluff, largely because, like all proper food PR agencies, we’ve only got one boy working here. We’re very gender aware though. Except for Karoline (with a K) who persists in the belief that LGBT is something to do with the London transport system.

We’re also up to speed with all the food nonsense spouted by the papers, chiefly because it’s us who make most of it up. However, the resurgence of the ‘oily fish is good for you’ story alerts me to the fact that we’re gradually getting to the point where the world has run out of news. Especially in food. Almost every food there is has now been exposed as either good or bad for health, and often both, by The Daily Mail and The Express, so now it’s just the same stuff over and over again (which I think is one of the official definitions of PR).

When it’s not bad for you (arsenic, PCBs, cancer, death, etc) oily fish is good (everlasting life). Ditto, this week, tomatoes and walnuts. So, approach that mackerel salad with caution. Or joy.