There’s a lot British people have given us, including the monarchy (I’m not sure whose faces cakers would put on their tea towels otherwise), Marks and Spencer shrimp chips and the sophisticated comedy of Benny Hill.
Speaking of sophisticated, here’s a recipe from UK reader, Jenny, the creator of Silver Screen Suppers, a blog devoted to recipes of the stars, including Vincent Price, Zsa Zsa Gabour, Joan Crawford and many others. When Jenny sent me this recipe for Richard O’Sullivan’s Horse Noodles, I was a little alarmed. I mean, horse meat is expensive. But it turns out there’s no horse. Only horseradish.
Of all the recipes at his disposal, I’m not sure why Richard chose this one. The dish was okay, but it didn’t put the chime in my Big Ben, if you catch my drift. And the melted cheese left a crust in my saucepan – on top of the crust that was already there.
But I’m not getting my knickers in a twist. It’s only a laugh, init? The British are the dog’s bollocks in my books.
Boil up a saucepan of water, add a ½ teaspoon of salt. Gradually stir in 3 oz (75g) of noodles. Bring it back to the boil and cook for about 10 minutes. Drain off the water, and stir in any scraps of cooked meat you have (or fried-up bits of bacon). Add half a tin of condensed soup… celery, tomato, whatever you fancy, and 2 oz (50g) grated cheese. Season with salt and pepper, and stir in a ½ tablespoonful of horseradish sauce. Reheat the lot in the saucepan for about 10 minutes and serve. Sensational!
About Richard (in Jenny's words):
Richard was a star of 1970s TV in the UK and is probably best known for Man About the House where he starred as a chef who lived with two dolly birds. (Editor's note: What the heck is a "dolly bird?")
Here's a snippet of show.