One of the advantages of taking part in Belly Laughs is the occasional kind-hearted restaurateur who will give you some food whilst you’re backstage. Often, just a bite. At The Scrandit, one of my favourites (oddly enough) to compere, Serena Appleby runs the current pop-up kitchen Kring Kringz, and is too nice a person for that, so I am given a two course dinner. We start with some sambal hash browns, a beautiful spicy topping which perfectly complements the texture of the hash brown itself. Then, to finish, her incredible signature umami bowls, filled with adobo chicken and rice, topped with pink onions and crispy fried onions. There is nothing better than eating delicious food once you’ve finished performing; the trouble with being the MC is that you don’t really get to finish until the end, so I was stood at the back of the room just gulping down hot but comforting dishes whilst the acts were on before rushing back on stage, often mouthfuls still intact. I should really go more often, or at least more than once a year, and more than just because I’ve been booked to do a gig there. But maybe it’s nice to have as a treat, a comfort blanket for a Belly Laughs night.