London Calling

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Shuffling into the tiny kitchen of his one-bedroom flat in Tufnell Park, north London, George opened a cupboard above his head and pulled out an economy tin of baked beans. After opening it, he poured about half of the contents into a small pan resting on the stove. What was left in the tin went into a small fridge that was otherwise almost empty, containing only a pint of milk and a couple of bottles of Red Stripe beer that had been on special offer in the local minimart.

Taking a box of matches from the worktop, George lit the gas and began stirring. When he estimated that the beans were on their way to being hot, he fished his last two slices of white bread out of their wrapper, and carefully dropped them into an ancient toaster. Switching it on gingerly, he stepped back quickly, fully expecting the machine to blow up at any moment. Returning his attention to the stove, he also kept half an eye on the bread. George knew that multi-tasking had never been his strong point, and more often than not something got burnt. It was quite stressful, really. Giving the beans another stir, he had a quick taste. Though bubbling away nicely, they were still quite cold. He then decided to pop the toast; the bread was barely coloured, but that was, he always thought, better than waiting too long and incinerating it. Err on the side of caution was his motto. Or, at least, it had been for a long time now.

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