Cheesy Number for Teesider

Simon Walker knows what makes a tasty dish and he has just found the perfect plate to celebrate his beloved 'Parmo'

Parmo (from parmesan), is a favourite delicacy available from 'takeaways' in the North East of England. Its history goes right back to the 1950s when the dish was created by a naturalised US army chef.

It comprises bechemal sauce-marinated, deep fried, battered chicken or pork, coated with cheese [originally parmesan, but now generally cheddar) and baked in a pizza oven. Sounds disgusting.

The 38-year-old from Redcar has acquired the registration P9 RMO. 'I can't believe you've bought that' says his wife. 'You're not putting it on the car'. So, regrettably, it has to go.

Some time ago, the magazine, The World of Personal Number Plates, featured a T45 TER to the vast number of food and drink related number plates available.

The gist of it was something like this: You could start with a choice of SI0 UPS followed by MEA 7T course of ROA 55T BEL IE of pork, C8 PON, GI AME or MUT 70N.

Alternatively, 60 RGE yourself on a fish dish like BLO 473R, I EEL or DOV 3R 5 OLE (but watch out for the I30 NES). Who could resist the SME IL of duck with ORA II6E S4 UCE. If you fancy a lighter bite, what about a BAN 93R, a PAS 7IE or a WI3 LSH Rarebit as a snack.

If you can't be bothered to cook, how about a quick and easy VES 7A Chow Mein (if they still make them)

Season everything with plenty of BAS 7L and MU57 ARD and don't forget the VEG 5. 1 EEK is particularly good at this time of year.

For afters there's always some WI4 LLS ice cream with a W4 FER, LEM II0N meringue pie with CUS 742D or some healthy GI2 APE and HON 6Y.

Wash it all down with a B34 KER of 60 KE. Some cheap PI ONK may make you of good CII EER. Or a good Champagne: Dom Perignon? or maybe some CRY 57L - But no 6I NGE drinking, please.

Take care though, this could all make you a FAT 1 (or an even FAT 73R one).

And, finally, put the KET 7IE for a nice cuppa.

If you need some more food for thought, you may be interested to hear what top TV chef James Martin makes of all this in our exclusive interview.

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