A fine mist lay over the Vendée as I set off for a photography briefing at a large food manufacturing concern in a nearby town. I’m struggling for words as I’m not sure if food manufacturing covers killing thousands of animals and chopping them into bite size portions, but I bet it does. At 67 years old I should stop being such a big girl’s blouse over such matters, as I’ve been eating dead stuff quite happily for most of those years. There is an abbatoir on the road to my destination which emanates a palpable and all encompassing, foetid odour of fear and death. Today there was the addition of a transporter, loaded with black and white cattle, which crossed my path on the way to the bright red sliding metal gates of the slaughter house. Above the edge of trucks sides I could see their wild eyes and their ears, studded with orange labels, twitching in alarm. It’s a strange anomaly in humans that we have an overwhelming fear of flesh eating animals, and demand that they should be hunted into extinction in order that we alone should have the decision of life or death over all living creatures. We’re even allowed to be selective in our sensitivity – eat a horse and you’re a mad Frenchman, eat a dog and you’re a less than human inhabitant of a far off country that we love going to on holiday, but no dog for me thankyou. Any way, I carried on to Slaughterhouse 5 and was thoroughly briefed, whilst having very modern facilities pointed out to me – facilities that can reduce quite a few hundred chickens per day or hour (I didn’t check) into deliciously crisp bite size pieces to add to your salad or sandwich. Like people in a time not so long ago, I’m happy to ignore inconvenient moral judgements with the evergreen excuse that “I couldn’t make any difference”. Thankfully, for society, I never became a doctor or I’d have spent my life in floods of tears being useless. The upshot of it all is that I haven’t started cooking yet, so I raided the vaults for something delicious to show you which this Chocolate Cappucino Tiramisiu seems to do quite well. Now should I have serrano ham on top of the pizza or anchovies?