GREAT cooking is about spontaneity, and what could be more of the moment than a meal prepared using only the whoopsiest of yellow-stickered goods? Chef Joanna Kramer will be your guide:
Rice noodles and eight on-their-date sausages
The perfect pairing of proteins and carbohydrates, texture and flavour, East and West. The most serendipitous of fusion cuisine. The grease on the sausages will impart enough flavour to make this stunning, pale bargain register on the tastebuds. Remember, consume before midnight or you’ll be extremely ill!
Yellowing broccoli and some wafer thin ham
Broccoli is one of nature’s superfoods, even if these particular stems look a little jaundiced. Twirl the ham around it for a witty on-the-budget take on asparagus wrapped in Parma ham. Classy, especially when eaten alone lit only by a laptop showing pornography.
A blue smoothie and a squashed cheese quiche
That this tart has been crushed beyond recognition means that it can only be sold at a discounted price, and also that you can refer to it as ‘deconstructed’. Hello, El Bulli! And what it doesn’t have in structural integrity, it retains in freshness. That unpopular, alien-shaded smoothie will wash down the dry crust.
Microwave lentil soup and coronation chicken filling
Soup and a sandwich: a classic combination. All that’s missing here is the bread, which can be summoned from your imagination as you alternate sips of scalding, bland broth with chilled yellow chunks of chicken. God save the King.
A Cornish pasty and a lettuce
A pasty on its own? Hardly nutritious enough to constitute a meal, unless you’re an 18th-century tin miner. But pair it with an entire head of lettuce that’s been on the turn since Thursday which you’re chomping through like a hungry tortoise, and you’ve got a balanced and boldly British meal.
A family size moussaka and six cream horns
Put this on the menu, Heston Blumenthal: a meal for six bought at 9.38pm, with just two hours and 22 minutes of freshness left. Not safe for freezing? Challenge accepted. Godspeed, you culinary maverick.