“You smell great” I say “What is it?”
“Very expensive Tom Ford aftershave”
“This feels….sexy” he says.
“It’s always better to make curry the day before. This way the spices are really infused into the dish”
His curry secret?
“Use whole spices first of all then add ground spices later. You need both to get that authentic flavour”.
“It’s more of a room temperature type salad in which the tomatoes meld with the rest of the ingredients.”
Green Apple Chutney Recipe
- White wine or cider vinegar
- Fresh coriander
- Granny Smith apples
- Green chillies
Core the apples, then whizz all the ingredients up in a food processor, leave overnight. It couldn't have been easier or it emerged, tastier. This was served in the rose icebowls. The green complemented the colour of the iced roses perfectly.
We decorated with Rose geranium leaves and Borage flowers.
Bombay Mix Recipe
The authentic version contains 'sev' a mix of gram flour and water pushed through a ricer to make small vermicelli strands which are then deep fried. I omitted the 'sev' not having the equipment. However you can make a very tasty Bombay mix without the 'sev'. Use all or some of the following ingredients.
- Handful cashews
- Handful peanuts
- Handful almonds
- big pinch pine nuts
- Handful pistachios
- Handful pumpkin seeds
- 1/2 green chillis
- Handful curry leaves
- Handful fresh coriander leaves
- Handful dates
- Handful green sultanas
- 1 or 1 tbsp turmeric
- 1 tbsp fennel seeds,
- 1 tsp salt
- 1 tsp pepper,
- 1 tbsp date/palm sugar
- 1 tsp ground coriander
- 1 tsp ground cumin
- Fry separately in ghee or vegetable oil, absorbing the excess on kitchen roll, the following ingredients:
fresh coriander leaves…until they are crispy.
Then chop up dates, add to the mix with green sultanas, turmeric, fennel seeds, salt, pepper, date sugar, ground coriander, cumin.
- Mix together, season to taste.