A WOMAN believes that adding random ingredients to food makes it better and more exotic.
Public relations consultant Donna Sheridan insists that combining incompatible flavours can make everyday dishes interesting, rather than strange and unpleasant.
Sheridan said: “Last night I spiced up some bangers and mash by adding a jar of chilli flakes. My husband said it made his anus hurt, but that’s probably because he’s not used to Mexican food.
“My favourite food is Chinese, because you can make anything sweet and sour with sugar, vinegar and tinned pineapple. This morning we had Chinese egg and bacon with loads of soy sauce.”
She added: “I get a lot of my ideas from MasterChef. If they do something fancy like sea bass with fennel, I’ll do my own version with tuna mayonnaise and liquorice allsorts.”
Sheridan’s husband Peter said: “I need to tell Donna that French cuisine doesn’t mean putting raw garlic cloves in Heinz Big Soup.
“Still, I’d rather she fucked around with herbs and spices instead of getting whole concepts mixed up, like she did with ‘rare chicken’. That was three days on the toilet.”