It's all about you

  Even though he's all the way over in sunny Italy, Professor Scoggis took time out from his busy loafing about to show me his plums. Many thanks, that's what I call dedication. You can see his massive plums in glorious technicolour below. 

  I'd also like to mention Fireblade Paul for his sterling efforts in the face of near insurmountable resistance. Despite the way he's perceived and treated by his co-workers, he remains a committed revolutionary. This is outstanding commitment as I shall explain. Firstly, when he meets folk and they hear about his eating habits they invariably ask if he's some kind of health freak. What behaviour elicits this response? He cooks real food.

  No, really, that's it. He likes to cook and eat well and would probably describe himself as a bit of a foodie. The neanderthals he works with all have their Greggs loyalty cards carefully stowed for easy access so their idea of eating well means eating a lot. Magnificently he ignores their ignorance and has cooked for them in the office kitchen. You read that right, 'in the office kitchen'! 

  They eat his relatively modest (given the facilities) yet amazing creations (proper dashi based noodle soup with spirallized veggies) and they think it's delicious but they still waddle off to Greggs for pastry. Paul, my hat comes off to you for your amazing efforts.

  He has said he's up for the hummus challenge, which is great news. Apparently the big issue he faces is that he loves tahini too much. He needs to buy some more and try to work out how not to eat it all straight from the jar. Good luck mate, looking forward to seeing a video of you racing round your kitchen.

​​​​​​​Back tomorrow with (possibly) some weird and exciting news.

Tune in to find out more.

Kirk out

RevoltingFood.com