Bread wasn't rationed but the only bread you could get your hands on was "the national loaf", which my grandmother informed me was "saltier than unwashed seaweed".

Potatos and carrots were abundant so lots of people learned to make potato scones and potato dumplings to make their flour stretch further.

The ministry of food developed recipes to help people make their rations last.

Woolton Pie is one that stuck around because it was so versatile.