Ingredients:
1 oven
1 pot
1 wok
1

flipper
A kettle
Some

water
A

chopped chicken’s boob
3 chopped

streakey rashers
A very chopped

shallot
2

very chopped garlic cloves
About 10

olives chopped into circles
A one

and a half inch squared lump of frozen spinach
A tin of whole

peeled plum tomatoes
A good bit of

spagetti
A mercilessly chopped

onion
3 tsp dried oregano and 1 tsp basil
Grated

parmasean
Salt and Pepper
Some olive oil, preferably virgin
Method:
Put the water in the kettle and turn it on.
Put the wok on the oven and turn it on (the oven not the wok).
Pour some olive oil in the wok (olive oil is the oil of olives and is

commonly found in bottles labelled “Olive Oil”).
When the oil is hot (test it by licking the bottom of the pan) chuck in the

bacon and chicken bits.
Fry

the chickie bacie until the bacie is a bit crispy.
Put the boiled water into the pot with the spagetti and some salt.
Lob the shallot, onion and garlic into the wok and cook it until the onion

goes a bit limp.
Open your tomato tin and upend it above the wok
Sqoosh the tomatoes with the flipper.
Put in your block of spinach, chopped olives, oregano and basil.
Poke the spinach every now and again until it defreezes, then swirl it

around for a while.
Grind in lots of salt and pepper.
Put the spagetti (which by now is surely very overcooked) into the wok and

mix it into the Chickie Bacie supergoop with an implement in each hand by

sticking the implements into the bottom of the pan and lifting stuff up

until it all looks very nice.
Serve the spagetti in a

bowl and garnish (sprinkle) with freshly grated parmasan. You can use

parmasan from a tube if you don’t mind your dinner smelling of socks.
Eat with a fork and don’t forget to chew.