By Joe McFarlane
Pioneering road workers have taken street food to another level by cooking their lunch, including a whole chicken, by burying it in tarmac.
Martin Crompton, 50, and John Webb, 46, have known each other for well over 30 years.
However, it has only been in the last 12 months that the friends have been paired up to work together laying tar around the roads of Greater Manchester.
On November 27, John decided to let Martin and the rest of the crew in on his specialised cooking technique, which gives a new meaning to drive thru.
Using the same tarmac that they lay the roads with, John proceeded to cover a pie, and even a whole chicken in the piping hot tar, in a unique cooking technique that Heston Blumenthal would think was too wacky.
Less than 20 minutes later, and to everyone’s surprise, John was feasting on his tasty tar cooked lunch.
John said: “Pies and soup take 15 minutes, eggs takes 18 minutes and bacon and sausage take 20 minutes.
“I would recommend people to use tar to cook their food as it’s only like using an old way of cooking, like with hot rocks.
“But anything that would take longer than 20 minutes would have to be swapped into fresh tar.”