Tuesday, 20 April 2010

Davina McCall Makes Spaghetti That Much More Enticing

Every so often, the Intellectual Hooligan is filled with a primeval urge to howl an anguished, resonant, almighty WTF. We've already – not so long ago – had bile-duct-rupturingly awful logo design. Now, dear reader, I give you —

Davina McCall's Spaghetti Amatriciana

The email above landed in my inbox a while back with an ominous, turd-like thud, courtesy (if courtesy be the word) of mid-tempo-food chain ASK.

Why, in the name of Satan's elbow, did someone think that I'd want to eat Davina McCall's anything?

And the question is begged (YES, DEFIANTLY I USE THE PASSIVE VOICE): what's next?

  • Bruce Forsyth's Toad in the Hole?
  • Ant & Dec's Dough Balls?
  • Andrew Lloyd Webber's Turkey Supreme?
  • Cilla Black's Stewed Prunes?
  • Alan Sugar's Big Creamy Sundae?
  • Anne Robinson's Sour Bake?

Over to you, dear readers, for further suggestions.

1 comment:

Anonymous said...

Jonathan Ross' Ravishing Rhubarb Relish?

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