Where do I start with my dear friend Pete Doherty. I mean, despite all the ups and downs – the latter of which there were many during the noughties – we’ve always had a solid friendship and he was been the greatest support a guy could hope for.
I don’t know if it had anything to do with the fact that we met whilst working as grave fillers at Willesden Cemetery in the late ‘90s – let’s be honest, it may have been the ‘00s, I wasn’t the most reliable narrator at the time – or not, but we’ve always tried not to sweat the small stuff with each other and have made the most out of every day.
Sadly though making the most out of every day back then involved a lot of coke, in addition to his blossoming music career.
Since we both recently got clean, I don’t want to dwell on coke years – plus, it will make the musical of our lives more exciting for you – but it goes without saying that I was his muse and was instrumental in the success of Babyshambles and the Libertines.
After leaving rehab in 2015, we made the difficult decision to keep our distance from one another to avoid falling into the temptations of our old habits. I would be lying if I said that I haven’t wanted to hang out with Pete every day of the past 18 months, so I’m glad that we both feel well enough to catch-up and prepare to tell our story, one step at a time like we are Sharon Needles as Caitlyn Jenner.
As soon as I heard footsteps in the hall, I ran to the door, flung it open and threw myself into his arms, saying everything I couldn’t during the course of our absence. Despite having our break, it felt like only yesterday that we’d last caught up, laughing and joking, and sharing what we’ve been up to.
While he was a little bit reticent about the musical at first, my Meatzza Doherty made quick work of winning him over.
No I don’t make it a habit of talking smack about my dear friend Saint Nigella Lawson, but I felt just one meatzza was nowhere near enough. While I couldn’t convince him that a Meatlovers Meatzza is a good idea, he was definitely sold on my chargrilled veggie version. But really, how couldn’t you be – artichoke, olives, capsicum, (non-grilled) mushrooms and feta … on a big-arse patty of meat. Could you ask for anything more?
The answer is no, FYI. I know you’ll enjoy it!
500g beef mince
3 tbsp parmesan cheese, grated
3 tbsp breadcrumbs
3 tbsp basil
1 clove of garlic, minced
salt and pepper, to taste
400g can chopped tomatoes
1 tsp dried oregano
4-6 chargrilled artichokes, quartered
⅓ cup olives, pitted and halved
⅓ cup chargrilled capsicum, sliced
200g mushrooms, sliced
150g feta, crushed
Preheat the oven to 180ºC.
Combine the mince, parmesan, breadcrumbs, basil, garlic, egg and salt and pepper in a bowl, and scrunch to combine. Press the mix into a lined pizza tray.
Next, combine the tin tomatoes and oregano and smear over the bloody patty. After that, throw all the veggies over the top, followed by the feta and throw into the oven for half an hour, or until cooked and golden.
Remove from the oven and allow to rest for five minutes, before serving / devouring.