Quality dropped but variety increased with the introduction of microwave ovens and freezer food. "Pub grub" expanded to include British food items such as steak and ale pie, shepherd's pie, fish and chips, bangers and mash, Sunday roast, ploughman's lunch, and pasties. In addition, dishes such as burgers, chicken wings, lasagne and chilli con carne are often served. Some pubs offer elaborate hot and cold snacks free to customers at Sunday lunchtimes, to prevent them getting hungry and leaving for their lunch at home.