To love the taste of the bits left at the bottom of a roasting dish

[scratchandsniff]

Especially from roast chicken. You know the bits I mean, those sticky, salty congealed bits. I like to leave the pan to cool a bit then run my finger around it. Yum yum.

Anyone else?

Don't worry hassled I usually try and reserve from the gravy. Just don't tell the others I've been picking at it.

That should say 'some for'

Yanbu, tastes like marmite which I also like to eat from a spoon.