Marinated Pork with Macaricaroni and Cheese (by G)

It's an appealing plate full of food to be sure. Grey pork steaks flavoured with Korean chilli paste, soy and pickle liquid and a dense ricey wedge of stodge.

The macaricaroni was a good idea in theory - the classic mac 'n' cheese made with both rice and pasta. My problem was with the proportions, equal dry quantities of rice and pasta do not end up the same volume after cooking - so the result was quite ricey. The rice also seemed to absorb vast quantities of cheese without giving anything back, so while the quantity of cheese in the macaricaroni would have been sufficient to give Phar Lap a coronary episode the macaricaroni was only faintly cheesy in flavour. Oh well, back to the drawing board (though Biggs would probably prefer I scrap the idea altogether).