Cold Jelly and Mustard

I mean who on earth thought that okra might be tasty enough to try for the first time? Certainly wasn't any of my ancestors as my family members all agree that boiled wallpaper paste is not the most agreeable combination of flavour and texture. Then there is the whole issue of Motor Paneer (essentially cheese curry) again rather lacking in anything to soothe a jaded palate and, I am reliably informed, is slipped into a plant pot or hungry dog whenever the chance occurs (Thanks for the info Jagpal)
Then of course there are those enthusiastic "chefs" (and I use the term advisedly loosely) who seem to positively thrive on the concept of unlikely combinations of ingredients and cooking methods - ANCHOVY ICE CREAM or PICKLED STRAWBERRIES AND HORSERADISH SOUFFLE - seems more like the aftermath of one of those parties where you mix the left over drinks together into something resembling a pangalactic gargleblaster - only done with the contents of the fridge and a store cupboard instead of sloe gin, advocaat and something fluorescent brought back from Benidorm.
Personally I blame Anthony Worrall Thompson for making poncy food fashionable.