Ingredients: bicycle with saddlebag 2lb spinach
1 bottle Lee Kum Kee oyster sauce 12oz butter (unsalted)
1 pair of pliers
Cooking method Cycle to designated picnic area. Dismount. Remove cover from bicycle bell. Light fire. Hold inverted bell top over flame with pliers. Toss in butter. Gradually empty all spinach from saddlebag into bell cover. Garnish with five drops of oyster sauce. Toss three times and serve immediately.
Himmel und Erde, serves one
A delicacy from the Rhine area.
Ingredients: 8lb apples
14lb potatoes 10 blutwurst sausages
12 lb butter
Peel and chop the apples and potatoes. Boil in water for 18mins. Drain. Pound remains to a puree using a wooden mallet. Set to one side.
Fry sausages in lard until cooked. Toss apple and potato puree into the sausage pan and amalgamate. Empty into small oak barrel (preferably one served with elvish figures, brandishing gherkins and sprigs of rosemary in the Rhenish style) and bring to the table.
`Glen Baxter's Gourmet Guide', Bloomsbury, pounds 12.99.To order a copy (P&P incl), telephone 01634 297 123