I’ve said it before and I’ll say it again, I love plane food. Most people look at me like I’m stark raving bonkers when I say it but I feel that I have a pretty good argument. I’ll always choose a meat dish because I know it’s going to be tender, never dry and always packed full of flavour. And the reason for this is that during the process of cooking and storing before it makes it to your tray, the meat has time to marinate and soak up all of the flavour. Before my trip to Hong Kong, I had only ever travelled in economy class. And although I can’t say I’m ever totally content in the comfort stakes, the food is always spot on – bar that time I had to endure a glutinous dish of pork congee for breakfast on a flight to Australia because there were no omelete’s left! So the first thought that entered my head when I was told that I would be flying Business Class with Cathay Pacific …