Mexican Street Corn Pasta Salad

If you love the bold, smoky flavors of Mexican street corn (elote), this Mexican Street Corn Pasta Salad will quickly become a favorite. It’s creamy, zesty, and packed with chargrilled corn, fresh herbs, and tender pasta, all tied together with a tangy, flavor-packed Mean Green Chile Dressing made with For Real Blends Mean Green Chile Seasoning. Whether you’re serving it at a summer cookout, bringing it to a potluck, or enjoying it as a side to your favorite grilled meats, this salad delivers flavor in every bite.

Why You’re Going to Love This Recipe

• Elote in salad form – All the deliciousness of Mexican street corn, turned into a refreshing and satisfying pasta salad.
• Bold flavors – The creamy Mean Green Chile Dressing adds just the right amount of smoky heat and tang.
• Perfect for gatherings – Easy to make ahead and guaranteed to impress at BBQs, parties, or potlucks.
• Customizable – Add jalapeños for a spicy kick or extra cotija for more salty richness.

Ingredients You’ll Need

Mean Green Chile Dressing

• Mayonnaise
• Mexican crema
• Lime juice
• For Real Blends Mean Green Chile Seasoning

Pasta Salad

• Short pasta
• Chargrilled corn (fresh off the cob for best flavor)
• Green onion
• Cilantro
• Red onion
• Cotija cheese, plus more for garnish
• Jalapeño (optional)
• Tajin seasoning

How to Make It

1. Make the dressing: Whisk together the mayonnaise, Mexican crema, lime juice, and For Real Blends Mean Green Chile Seasoning until smooth. Set aside.
2. Char the corn: Grill or roast the corn over an open flame until evenly charred on all sides, about 8–10 minutes. Slice off the kernels once cooled slightly.
3. Assemble the salad: In a large bowl, combine pasta, charred corn, green onion, cilantro, red onion, cotija, and jalapeño (if using). Sprinkle with tajin.
4. Dress and serve: Drizzle the Mean Green Chile Dressing over the salad and toss until fully coated. Garnish with extra cotija and cilantro.

Storage and Make-Ahead Tips

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Make ahead: You can make the dressing a day in advance and grill the corn ahead of time. Assemble just before serving for the freshest flavor.
• Serving tip: This salad tastes great chilled but is also delicious served slightly warm right after tossing.

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Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad takes everything you love about classic elote and transforms it into a vibrant, crowd-pleasing dish. Charred corn, tender pasta, and fresh herbs are tossed in a creamy, zesty dressing made with For Real Blends Mean Green Chile Seasoning, giving every bite a smoky, tangy kick. Topped with crumbled cotija, cilantro, and a touch of tajin, it’s the perfect side for summer cookouts, potlucks, or anytime you want bold flavor in a bowl.

Course Appetizer, Side Dish

Cuisine American, Mexican

Keyword elote, grilled corn, pasta salad, street corn

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

Mean Green Chile Dressing

• 1 cup mayonnaise
• 3/4 cup Mexican crema
• 1 tbsp lime juice
• 2-3 tbsp For Real Blends Mean Green Chile Seasoning

Pasta Salad

• 1 lb short pasta cooked according to packaging
• 3-4 cups chargrilled corn about 4 ears of corn
• 1/2 cup green onion chopped
• 1/2 cup cilantro chopped
• 1/2 cup red onion chopped
• 1/2 cup cotija cheese crumbled, plus more for garnish
• 1-2 tbsp jalapeño seeded (optional)
• 1 tbsp tajin seasoning

Instructions

Mean Green Chile Dressing

• In a bowl add all ingredients listed under “Mean Green Chile Dressing.” Mix thoroughly and set aside.

Assemble

• To a grill or open flame, add the shucked and cleaned ears of corn. Allow to char on all sides.
• This should take 8-10 minutes depending on the charring method.
• Once charred, using a knife remove the kernels.
• In a large bowl, add all the ingredients listed under “Pasta Salad.”
• Drizzling with the “Mean Green Chile Dressing.”
• Mix everything together until fully combined. Garnish with more cojita cheese and cilantro. Enjoy!

Stuffed Shells Meets Lasagna

Rich, comforting, and irresistibly cheesy, this Stuffed Shells Lasagna is the kind of dish that makes you feel at home with the very first bite. Large pasta shells are coated in a slow-simmered meat sauce layered with creamy béchamel, fresh basil, and plenty of mozzarella before being baked until golden and bubbling. It’s hearty enough for Sunday dinner, yet elegant enough to serve at a gathering. Each forkful is a balance of savory beef and sausage, velvety sauce, and gooey cheese—a true Italian-inspired classic that’s worth savoring.

Why You’re Going to Love This Recipe

• Classic comfort food – It’s warm, cheesy, and soul-satisfying.
• Layers of flavor – A rich meat sauce, creamy béchamel, and gooey mozzarella all baked together.
• Perfect for gatherings – Makes a beautiful dish for family dinners or entertaining.
• Customizable – Swap the meat or adjust the herbs to fit your taste.
• Leftovers reheat beautifully – Enjoy it just as much the next day.

Ingredients

Pasta

• Large pasta shells or lumaconi
• Mozzarella cheese, shredded

Meat Sauce

• Ground beef
• Italian sausage
• Whole tomatoes
• Fresh basil
• Dry red wine
• Onion, diced
• Celery, diced
• Carrots, diced
• Tomato, chopped
• Water
• Garlic, paste or minced
• Bay leaves
• Dried oregano
• Salt
• Black pepper

Béchamel

• Butter
• Flour
• Heavy cream
• Nutmeg
• Salt
• Black pepper

Instructions

Meat Sauce

In a pan over medium heat add the ground beef and sausage and cook until browned. Add the diced onions, celery, and carrots, cooking until the vegetables begin to soften. Stir in garlic, salt, and pepper. Deglaze with red wine, cooking a few minutes to reduce. Add the chopped tomatoes, whole tomatoes, and water. Season with oregano, bay leaves, and some fresh basil. Cover and simmer for 30 minutes over medium low heat.

Pasta

Cook the large pasta shells according to package directions.

Béchamel

In a pan over medium low heat, melt butter and whisk in flour. Cook until lightly golden, then slowly whisk in heavy cream. Season with salt, pepper, and nutmeg. Continue whisking until thickened enough to coat the back of a spoon. Remove from heat and set aside.

Assemble

Heat oven to 375°F. Remove the bay leaves from the meat sauce and gently stir in the cooked shells. Add half the pasta to a baking dish, followed by dollops of béchamel, fresh basil, and mozzarella. Repeat with the remaining pasta, mozzarella, basil, and more béchamel. Drizzle with olive oil and bake uncovered for 25–30 minutes, until the cheese is golden and bubbling. Let cool for 10–15 minutes before serving.

Storage Suggestions

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating Instructions

Reheat in the oven at 350°F covered with foil until warmed through, about 15–20 minutes. For a quicker option, microwave individual portions, though the oven method helps maintain the best texture.

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Stuff Shells Lasagna

Rich, comforting, and irresistibly cheesy, this stuff shell lasagna is the kind of dish that makes you feel at home with the very first bite. Large pasta shells are coated in a slow-simmered meat sauce layered with creamy béchamel, fresh basil, and plenty of mozzarella before being baked until golden and bubbling. It’s hearty enough for Sunday dinner, yet elegant enough to serve at a gathering. Each forkful is a balance of savory beef and sausage, velvety sauce, and gooey cheese. A true Italian-inspired classic that’s worth savoring.

Course Main Course

Cuisine American, Italian

Keyword creamy pasta, pasta, stuffed shells

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Servings 6 people

Author kingcooks

Ingredients

• 1 lb large pasta shells or lumaconi dried
• 2 cups mozzarella cheese shredded

Meat Sauce

• 1 lbs ground beef
• 1/2 lbs Italian sausage
• 1 28 oz can of whole tomatoes
• 1 cup basil fresh
• 1 cup dry red wine
• 1/2 cup onion diced
• 1/2 cup celery diced
• 1/2 cup carrots diced
• 1 cup tomato chopped
• 1/4 cup water
• 1 tbsp garlic paste or minced
• 2 bay leaves
• 1 tsp oregano dried
• 1 tsp salt
• 1 tsp black pepper

Béchamel

• 5 tbsp butter
• 5 tbsp flour
• 4 cups heavy cream
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

Meat Sauce

• In a pan over medium heat add the ground beef and sausage and cook until browned.
• Then, added the diced onions, celery and carrots and allow to cook until the vegetables start to soften.
• Cook for 4-5 minutes then add the minced garlic and season with salt and pepper.
• Follow that with a cup of dry red wine. Cook for 3-4 minutes to eliminate the alcohol.
• Add the chopped tomatoes and a can of whole tomatoes and 1/4 cup of water.
• Stir and season with dried oregano, the bay leaves and 1/4 of the fresh basil.
• Mix until thoroughly combined, cover and allow to cook for 30 minutes over medium low heat.
• Cook the large pasta shells according to the package instructions.

Béchamel

• In a pan over medium low heat add butter and flour.
• Whisk and allow to cook until lightly golden.
• Then, create a steady stream of heavy cream and continue to whisk until everything is incorporated.
• Season with salt, pepper and nutmeg.
• Whisk for another minute or two and once the sauce is thick enough to cover the back of a spoon remove from heat and set aside. As it cools it will thicken even more.
• It comes together fairly quickly so don’t leave unattended.

Assemble

• Heat oven to 375F.
• Removed the bay leaves from the meat sauce and add the cooked large shells. Stir until well combined becoming carefully not to break up the shells.
• Add half the sauced shells into a baking dish, followed by dollops of the béchamel, 1/2 of the remaining basil and 1 cup of shredded mozzarella.
• Complete with the remaining pasta, mozzarella cheese, basil and more of the béchamel.
• Drizzle with olive oil and place in the oven uncovered for 25-30 minutes.
• Allow to cook until the cheese is melted and bubbling around the edges.
• Once cooked, let cool for 10-15 minutes and enjoy!

Seafood Macaroni Salad

This isn’t your average macaroni salad. It’s a chilled seafood lover’s dream—creamy, tangy, herb-laced, and loaded with tender grilled shrimp and sweet, luxurious crab. Perfect as a summer side or light main dish, this seafood macaroni salad brings the freshness of the coast right to your table.

Whether you’re planning a cookout, picnic, or weekday lunch, this cold seafood pasta salad checks all the boxes: bold flavor, beautiful presentation, and minimal prep. And thanks to Hellmann’s Real Mayonnaise, every bite is rich, smooth, and satisfying.

Why You’re Going to Love This Seafood Macaroni Salad

Elevated and Easy
This dish looks and tastes gourmet but comes together with simple ingredients and just a few easy steps.

Coastal Flavor
Sweet claw crab, delicate lump crab, and perfectly grilled shrimp marinated in creamy mayo make every bite feel like a beachside indulgence.

Herb-Infused Creaminess
A vibrant dressing with lemon juice, Dijon mustard, parsley, and chives ties it all together with fresh flavor and a touch of tang.

Perfect for Make-Ahead Meals
It’s even better after a little time in the fridge, which makes it an ideal prep-ahead option for gatherings or grab-and-go lunches.

Versatile and Crowd-Pleasing
Serve it chilled as a side dish, a light main, or a standout addition to your next summer spread.

Ingredients You’ll Need

Pasta Base
Elbow macaroni or shells cooked until just tender, rinsed in cold water and cooled completely.

Seafood
Grilled shrimp marinated in Hellmann’s Real Mayonnaise, lemon zest, garlic, and spices
Jumbo lump crab meat for delicate texture
Claw crab meat for sweet, flavorful depth

Creamy Herb Dressing
Hellmann’s Real Mayonnaise for a rich, velvety base
Celery, red onion, and bell peppers for crunch and color
Dijon mustard and lemon juice for brightness
Parsley, chives, and celery seed for fresh herbal notes
Salt and pepper to taste

How to Make It

Grill the Shrimp
Toss peeled and deveined shrimp with mayonnaise, garlic, lemon zest, paprika, salt, and pepper. Let it marinate briefly while you preheat your grill.
Grill the shrimp until slightly charred and opaque, then let them cool completely.

Make the Dressing
In a large bowl, stir together the mayonnaise, celery, red onion, bell pepper, Dijon, lemon juice, parsley, chives, and celery seed. Season with salt and pepper to taste.

Assemble the Salad
Add the cooled pasta to the bowl with the dressing. Toss in the grilled shrimp and claw crab meat. Gently fold in the jumbo lump crab to keep it whole and delicate.
Top with a dusting of paprika and a sprinkle of fresh chives.

Serving and Storage Tips

Serve this salad cold with lemon wedges on the side. It pairs beautifully with grilled vegetables, corn on the cob, or buttery crackers.
Store any leftovers in an airtight container in the fridge. For best texture and flavor, enjoy within two to three days. Stir before serving.

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Seafood Macaroni Salad

Tender macaroni pasta, succulent grilled shrimp marinated in Hellmann’s Real Mayonnaise, delicate jumbo lump and claw crab meat for a luxurious seafood experience. The vibrant, herb-infused mayonnaise dressing ties it all together with just the right balance of tang, crunch, and freshness. Whether you’re serving it as a side or a light main, this salad is guaranteed to become a staple in your summer recipe rotation.

Course brunch, dinner, lunch

Cuisine American

Keyword macaroni salad, pasta salad, seafood

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

• 1 lb elbow macaroni or shells, cooked al dente, rinse in cold water and set aside to cool
• 8 oz jumbo lump crab meat
• 4 oz crab claw meat

Grilled Shrimp

• 1 lb shrimp peeled and deveined
• 1/4 cup Hellmann’s Real Mayonnaise
• 1 tsp garlic minced or paste
• 1 tsp lemon zest
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper

Creamy Dressing

• 1 /12 to 2 cups Hellmann’s Real Mayonnaise
• 1/2 cup celery finely chopped
• 1/4 cup red onion finely chopped
• 1/4 cup bell peppers finely chopped
• 2 tbsp dijon mustard
• 2 tbsp lemon juice
• 2 tbsp parsley finely chopped
• 2 tbsp chives finely chopped
• 1 tsp celery seed
• Salt to taste
• Pepper taste

Instructions

Grilled Shrimp

• Pre-heat grill to 400F.
• In a large bowl add all ingredients listed under “Grilled Shrimp.” Mix throughly and all to marinate for 10-15 minutes.
• Grill the shrimp for 2-3 minutes on both sides until slightly charred and opaque.
• Once cooked, set aside to cool completely.

Creamy Dressing

• In a large bowl combine all ingredients listed under “Creamy Dressing.” Mix thoroughly and set aside.

Assemble

• To the large bowl with the creamy dressing, add the cooked pasta of your choice, the crab claw meant and cooled grilled shrimp. Once combined, gently fold in the jumbo lump crab meat.
• Garnish with chives and a light dusting of paprika. Serve immediately and enjoy!

There’s comfort food, and then there’s next-level comfort food—this Oxtail Pot Pie is exactly that. Imagine slow-braised, fall-apart oxtail bathed in a rich, savory gravy, layered beneath a golden crust of creamy mac and cheese. Every bite is a symphony of deep, bold flavors, velvety cheese, and tender, melt-in-your-mouth oxtail. It’s the kind of dish that wraps around you like a warm hug, perfect for a cozy night in or a show-stopping addition to your dinner table.

This isn’t just a meal; it’s an experience—a dish that takes its time, allowing flavors to develop into something unforgettable. The oxtail, seasoned and braised to perfection, brings an indulgent richness, while the mac and cheese crust adds that extra level of decadence. It’s comfort food with soul, and once you make it, you’ll be hooked.

Why You’ll Love This Recipe

• Deep, rich flavors – Braised oxtail cooked low and slow results in tender, succulent meat and a gravy bursting with flavor.
• Ultimate comfort – Creamy, cheesy mac and cheese doubles as the crust, giving you the best of both worlds in one dish.
• Perfect for entertaining – Individual ramekins make this a beautiful and impressive dish to serve at gatherings.
• Make-ahead friendly – Both the oxtail and mac and cheese can be prepared in advance, making assembly a breeze.

Ingredients You’ll Need

For the Oxtail

• Oxtails, trimmed
• Bell peppers, red onion, and green onion
• Fresh ginger and garlic
• Dried oregano and allspice powder
• Fresh thyme
• Browning sauce
• Ketchup (optional)
• Brown sugar
• Salt and pepper
• Canola oil

For the Mac & Cheese

• Elbow macaroni, cooked
• Half-and-half
• Mild cheddar and Muenster cheese
• Unsalted butter and flour
• Garlic, salt, and pepper

How to Make Oxtail Pot Pie (VIDEO)

Prepare the Oxtail

In a large bowl, combine the oxtail with bell peppers, onions, ginger, garlic, dried herbs, and spices. Let marinate for at least 24 hours, up to 48 hours for maximum flavor.

In a large pot, heat canola oil over medium heat. Add brown sugar and stir constantly until it caramelizes into a deep amber color.

Remove the oxtail from the marinade, reserving the liquid, and sear in batches until browned on all sides. Set aside.

Deglaze the pot with the reserved marinade, then return the seared oxtail to the pot. Add enough water to barely cover the meat.

Simmer on low for 2-3 hours until the meat is fall-apart tender. Remove from the pot, shred the meat, and discard the bones.

Skim off excess oil from the gravy, then stir in ketchup and reduce until thickened. Return the shredded oxtail to the pot, mix well, and set aside.

Make the Mac & Cheese

In a pot over medium heat, melt butter. Once bubbling slightly, whisk in flour and cook for 1-2 minutes to create a roux.

Slowly pour in the half-and-half, whisking continuously to prevent lumps.

Continue whisking until the sauce thickens, about 3-4 minutes. Avoid boiling to prevent separation.

Season with garlic, salt, and pepper, then remove from heat and stir in the cheeses until fully melted.

Fold in the cooked macaroni and set aside.

Assemble & Bake

Spoon a layer of shredded oxtail and gravy into the base of each ramekin.

Sprinkle with shredded cheddar, then top with mac and cheese.

Finish with another layer of cheddar and place ramekins on a baking sheet.

Bake at 375°F for 15-20 minutes, or until the cheese is golden and bubbling.

Serve immediately and enjoy!

Storage & Reheating Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in the oven at 350°F until heated through, or microwave in short intervals.
• Freeze: Assemble the pot pies in ramekins and freeze before baking. When ready to eat, bake straight from frozen, adding a few extra minutes.

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Oxtail Pot Pie With a Mac & Cheese Crust

Rich, braised oxtail meets creamy mac and cheese in this indulgent take on pot pie. Tender, fall-apart oxtail is slow-cooked in a deeply flavorful gravy, then layered with sharp cheddar and velvety mac and cheese before baking to golden perfection. Each ramekin is a decadent bite of comfort—savory, cheesy, and utterly satisfying. Whether you’re looking to impress guests or savor a cozy meal at home, this dish delivers bold flavors with every spoonful.

Course brunch, dinner, Main Course

Cuisine American, Caribbean

Keyword mac and cheese, oxtail, pot pie

Prep Time 1 day day

Cook Time 3 hours hours

Servings 6

Author kingcooks

Equipment

• 6-8 8 oz ramekins

Ingredients

Oxtail

• 4-5 lbs of oxtails
• 1 cups bell peppers chopped
• 1/2 cup red onion chopped
• 1/2 cup green onion chopped
• 1 tbsp ginger minced
• 1 tbsp garlic minced
• 1 tbsp oregano dried
• 1 tbsp all spice powder
• 7-8 sprigs of thyme tied together
• 2 tbsp browning
• 2 tbsp ketchup optional
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp canola oil

Mac & Cheese

• 8 oz elbow macaroni cooked
• 4 cups half and half
• 1 cup mild cheddar cheese shredded (plus more for topping)
• 1 cup Munster cheese shredded
• 4 tbsp flour
• 4 tbsp butter unsalted
• 1 tsp garlic minced or paste
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

Oxtail

• In a large bowl, combine all the ingredients listed under “Oxtail” except for the brown sugar, ketchup, and canola oil.
• Mix thoroughly and allow to marinate for at least 24 hours, up to 48 hours.
• In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar caramelizes into a light brown color.
• Remove the oxtail from the marinade, reserving the liquid. Sear the oxtail in batches on all sides, then set aside.
• Deglaze the pot with the reserved marinade. Return the seared oxtail to the pot and add enough water to barely cover the meat.
• Simmer over low heat for 2-3 hours until the oxtail is fall-apart tender. Remove from the pot and shred the meat, discarding the bones.
• Skim off excess oil from the gravy, then stir in the ketchup. Bring to a boil and reduce until thickened.
• Return the shredded oxtail to the pot, mix well, then remove from heat and set aside.

Mac & Cheese

• In a pot over medium heat, melt the butter. Once bubbling slightly, whisk in the flour and cook for 1-2 minutes.
• Slowly pour in the half-and-half, whisking continuously to create a smooth sauce with no lumps.
• Continue whisking until the sauce thickens, about 3-4 minutes. Do not let it come to a boil, as this may cause it to break.
• Season with garlic, salt, and pepper.
• Remove from heat and whisk in the cheddar and Muenster cheese until melted.
• Fold in the cooked macaroni and set aside.

Assemble

• Spoon a layer of shredded oxtail and gravy into the base of each ramekin.
• Sprinkle with shredded cheddar, then top with mac and cheese.
• Finish with another sprinkle of cheddar and place the ramekins on a baking sheet.
• Bake at 375°F for 15-20 minutes, or until the cheese is golden and bubbling.
• Serve immediately and enjoy!

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If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.