too! So, I was able to purchase some black pudding, only 8 ounces (225g) and I decided to make a hearty hot-pot with it, from a recipe by Marguerite Patten and The Victory Cookbook . Black Pudding Hot-Pot Recipe Whilst I chopped my carrots and peeled my potatoes, I remembered my mum and dad talking about their experiences at British Restaurants. British Restaurants were communal kitchens created during the Second World War, and were mainly set up to ensure communities and people who had run out of rationing coupons were still able to eat. However, in large towns and cities they became invaluable for office workers as well as all the home-front forces and volunteers, a communal canteen where people could go to for a three course hot meal that cost between 6d  and 9d . (That's 2 1/2 pence and  about 4 pence in today's money) The British Restaurants provided soup, a main course and a pudding, and although the quality may not have been there, as the volunteer cooks struggled to work with what was available, my mum and dad remember that you were very grateful for a hot meal, and three course at that. They were set up by the Ministry of Food and run by local committees on a non-profit making basis. Meals were purchased for a set maximum price of 9d, although I have discovered through some research that 6d could also buy you a meal. And, no-one could be served with a meal of