No recipes this month, just a cookery hint lifted straight from the Maggie Book of Culinary Excellence. Whenever you buy a fresh unsliced loaf have you noticed that when you cut the crust off the end the loaf becomes fairly wobbly and difficult to slice - but as you get nearer to the other crust the loaf becomes rather more firm and upright? This is because you are getting nearer the (harder) crust at the other end.
To stop a new loaf being ‘wobbly’ start by cutting it in half - then whichever half you use first will be less wobbly than usual as you’re already half way towards the firmer end.