Breakfast: Cornflakes with a spoonful or two of apricots, prunes, and some macadamia nuts

Lunch: Grilled Dover sole on a bed of wilted spinach with courgettes

Afternoon Tea: Earl grey tea with cakes (chocolate biscuit, honey, and cream sponge)

Ginger fruit biscuits

Crust-cut-off sandwiches (cucumber, smoked salmon, egg mayo, ham, and mustard)

Afternoon Tipple: Gin and Dubonnet (1 part gin and 2 parts Dubonnet)

Dinner: Roast pheasant from Sandringham

Snack: White peaches