Oysters

The best fresh oysters are like sex from the sea. It is akin to having coitus with a mermaid although given their anatomy it is unclear how this would be possible. Ever wondered how they procreate?

Pickled Eggs

Many a decent pub used to have an inviting jar of pickled eggs sitting on top of the public bar, a welcoming sight, though probably not advisable for a first date. Clearly though, if you’ve gone to that sort of a pub for one, you’re not that bothered and have no aspiration to snog anyone.

Queso Borracho

This was originally inspired by Jonathan Meades’ Rebarbe, ironically from his book ‘The Plagiarist in the Kitchen’. where he had, in turn, stolen it from Philippe Regourd.

Scotch Eggs

There are so many stories on the origin of the scotch egg. It is often suggested, falsely, that they were invented by Royal grocers Fortnum & Mason. Whitby put in a bid. In ‘The Culinary Delights of Yorkshire’ by Peter Bone, he claims that they originated at William J Scott & Sons, covered, not in meat but in fish paste!

Vodka Fried Chicken

Is your fried chicken a bit soggy? Is it not even as crisp as Kentucky Fried Budgie? J. Kenji López-Alt, food scientist at Serious Eats, has done some serious research and his solution: Vodka! Isn’t it always?

Welsh Rarebit IPA

A British staple for at least three hundred years, also know as Welsh Rabbit, so called to avoid any confusion with a real bunny, it contains no meat of any kind although Worcestershire sauce, an essential ingredient, does contain a touch of anchovy.