Far from the starter-main-dessert format, 20th-century British working-class food revolves around moments: the 'butty' eaten standing up between takes, the 'Sunday roast' that brings the family together once a week, the 'cuppa' that punctuates the whole day, and the 'pie & mash' from the local caff. This is comfort food, London working-class food, meant to feed hard-working people quickly and well — exactly the world Alan Parker came from.

A sweet-and-sour brown sauce made from malt, tamarind, dates and spices, created in Birmingham and named after the Houses of Parliament. The totem condiment of the English working-class breakfast: a dash of HP transforms any bacon sandwich. It was the touch Parker always asked for on set.