BathNick has been visiting this endless stream of nonsense again and has left a comment on the posting about the forthcoming Safari Supper, requesting a recipe for the starter so elegantly displayed in the Millbrooker Towers fridge.
I'm happy to oblige.
Take two hundred grams of pickled eels' feet and mix well with dried diced whole cucumber lungs. Add smidgen of Cornish grown essence of cow parsley and simmer gently in balsamic ginger wine for four and half hours.
Any untruths in the above recipe might be admitted after the great Saturday Safari Supper has been scranned down upon.