Hey, northernmonkey, did you have a bash at it then?

Start 'em young.

The Brakspear Oxford Gold bottle is a nice touch.

I'm very glad that you enjoyed it. Share the video - it's better than I or many others can do, I'm sure.

(This recipe can be found in the recipe section here - Admin) FAQ Q How much garlic? A As much as you want or as much as your guests can tolerate. I could just fit 2 fat (un-crushed) cloves on a teaspoon; attempts to fit 3 on would cause one to fall off. So that's a fair bit of garlic per person. Q...

Feeling jealously miffed at this thread as it looks like I won't get a curry until Sunday. Meals in our house are more-or-less planned up to and including Boxing Day. I get to do curries after that, though, and have some frozen Atlantic king prawns, frozen large scallops and chicken breasts to choos...

Before even asking what we were having for Xmas day it was decided that it was curry for Boxing Day. Greater scope for leftover creation. What a great digital stocking filler the book is.

Is this anything like Jamie Oliver's Zombie Brain? Basically baked celeriac with butter, garlic and thyme sprigs (they wilt on the top to look like veins and membrane). He serves it on a bed of pearl barley and mushroom sauce but I can see how it might go well on top of some daal or on a mushroom bh...

This month's Curry Club "Curry of the Month" recipe is ScotchBonnet's Pudina Gosht kindly selected by JalfrezIt. Remember, the first member to try this recipe (anew) and report back, with photos, gets to select next month's recipe. Their photo will also be displayed on the Index Page for ...

Literally salivating looking at your pictures. Need some kulfi after it, I think.

I crumble it to render the pieces too small for fussy kids to shove to the sides of their plates. Otherwise, I kind of subscribe to the idea that they pack the stuff in the optimum size for use rather as tea is packed (apart from some very particular stuff such as whole-leaf chai).

Flag arguments aside, I like the artwork and you have an eye for colour and contrast.

What happened to St Patrick?

I think keeping it close to the original in format but with new sections probably best. Start with a welcome and foreward and a brief recap of Book 1 (enough to inform those who haven't read it - and maybe make them want to read it - but not too long-winded so that someone who has Book 1 feels cheat...

I'd keep the flag British - "Indian" in this sense refers to a type of cooking rather than being strictly from India and most BIRs are not Indian. I have spoken to a few people of Indian, Pakistani and Bangladeshi descent that I know and none of them mind being called British or Scottish o...

Title: "British Indian Restaurant Recipes - the House Specials". Format: Very similar. You can still have Starters, Main dishes and Accompaniments & Side Dishes. As to the actual recipes, well I'd include dishes that appear in some restaurants but not in all - or any from the website t...

Just noticed this after having made a chasni a couple of days ago. I thought that it always had cream in it right from when it was allegedly invented in Glasgow back in the late 70's/early 80's. Anyway, my take on it is here for those who wan to try the chasni experience.

It was probably Italian alcoholic monks who brought it to Ireland, England and Scotland at about the same time and - coincidentally - when haggis began to get spiced up a bit. It was originally touted as a medicine (this, remember is from monks who had previously had to make do with a mere eight pin...

Yes, as a student I often used to do a keema pimento dish but it was much drier. Done with either lamb or beef mince, onion, peppers (red usually), curry powder from the local health/whole-food shop, some chilli powder and a fair amount of cinnamon if I recall. Haggis is already quite well spiced so...

Haggis, neaps and tatties - fine. Haggis stuffed into a chicken breast - OK if you don't let the chicken dry out too much and serve with a creamy, mustardy sauce. Haggis pakora - sort of acceptable if served with a medium curry gravy. Haggis slurry - beginning to overstep the line. I do wonder, thou...