This top coffee choice is a short stroll from Earlsfield station, making it suitable for pre-canvassing sustenance or post-canvassing respite. Well-made coffee from Nude, whether filter or espresso, pairs well with a brunch menu that is ingredient-led and lovingly prepared: this as much a neighbourhood gem as a traveller’s recourse. With cushions lining the seats and evening opening, it’s also a true all-dayer: a stock of sixty craft beers is perfect for an evening session or to take home; those staying in can enjoy creative pizza Thursday — Sunday.

An old school boozer on Wimbledon Common, The Fox & Grapes reinvented itself a few years ago as a gastropub, bringing some Michelin stardust into their kitchen in the form of exec chef Paul Merrett to offer a decidedly modern British menu. There’s burrata and salt marsh lamb rump for example, but also it’s happily still the kind of place for prawn cocktail or shepherd’s pie after some door-knocking.

Choose this, the newest of Wimbledon High Street’s Thai restaurants, for a light lunch. While it’s the first London outpost of a larger chain, Giggling Squid offers the freshest take on the cuisine of the three contenders. At lunchtime, dishes come in tapas-style sets named like the seven dwarves — hungry squid, starving squid, wealthy squid and so on — combining four different tasting plates. Mix up a combo or opt for a larger plate if sharing inspires a McEnroe-esque rage.

Inside this Korean superstore, widely held to be London’s best, are all the ingredients for a memorable post-canvassing dinner: rice, kimchi, porridges, fresh seafood, teas, pickles and so much more. Not strictly a restaurant, but packed with restaurant-quality items.

Chicken fried in the Korean style has historically been too sweet, too dry, too wet, undercooked, overcooked, battered incorrectly and just generally put through the wringer in London. Chick and Beers is maybe the first to nail it. The simple fried is the best option to start with, plainly seasoned, but worth searching in between the bones for, but really it’s the ganjang — soy — that is worth the journey, the batter sweet enough to be redolent of the honey cornflake cakes that every primary school child has attempted to make, yet saved from overwhelming sugariness by the pungency of garlic and crisped onion, the batter pitched somewhere between craggy and hyper-glossy.

Look down New Malden High Street and the bright yellow frontage of Hamgipak can’t be missed. Closed on Mondays, it’s one of the only restaurants to offer the dish biji jjgae (or kongbiji jjigae) — a creamy stew made with the soya pulp or lees left over from the process of making soya milk or tofu. Known as okara in Japanese and konbiji in Korean, it’s fairly tasteless in itself, but it provides a soothing texture to Hamgipak’s deeply savoury biji jjigae made with pork.