March 21 2004

Crystal Palace

After a breezy 1-0 win against Norwich City, Jamesey dedicates an original recipe to Canaries' super-chef Delia Smith.

Palace Royale

INGREDIENTS:

Dowie enriching and improving sauce.

Hughesey mixture for excellent spreading in the middle.

Shipperley nut supreme.

Vaesen sticky finger balls.

Popovic Balkan mixture.

Lashings of Routledge effervescence.

Gray slippery wings.

AJ wild running herbs.

Pickled Durkin to taste

Worthington on draught.

Take the Dowie sauce and simmer, preferably starting before Christmas. The texture will gradually improve over rhe weeks as the mixture rises.

Not long before Easter, take all the ingredients and add to a Selhurst cauldron. Despite the attentions of antagonistic elements like Svensonnomella, Leonia putridia and Huckerbyasma, the Routledge effervescence should pop up just before half way through the cooking time.

Despite possible reactions from ingredients, the mixture should carry on gelling and be ready to delight any Palace palate at the conclusion.

WARNING:

This dish can cause chronic indigestion and nausea when it travels from East Anglia and the Worthington can also react unpleasantly.

Email Jamesey with any of your comments to Jevans3704@aol.com

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