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Spicy chickpea chaat

This one is ideally best served on a sunny evening in Eskdale, after having spent at least an hour pitching a new tent. Twice. Preparing this is a lot easier.

Ingredients

  • 1 Tin of chickpeas (450g)
  • 2 Tablespoons of plain yogurt
  • 1/2 onion, finely chopped
  • Plenty of black pepper
  • 1 Teaspoon of tandoori powder
  • 1/2 Teaspoon of chilli powder
  • 1/2 Teaspoon of chilli flakes
  • 1/2 Teaspoon of mint (jar)
  • Juice of 1/2 lemon or lime
  • Salt to season

Mix all the above ingredients in a bowl.

I found the above quantities enough for 3 people as a starter. I can imagine making a large bowlful for diners to help themselves to before the main courses arrive.

Curry in a hurry

In 2013 a friend was kind enough to buy me a course at the Curry Academy. I highly recommend it if you’re anywhere near the splendid garden city of Huddersfield. The particular course I took was Restaurant Style Cooking, the point of which is summarised here:

Have you ever wondered why curries cooked at home never taste like the ones ordered from a restaurant? This course will de-mystify the cooking techniques used to produce restaurant standard dishes.

What I hadn’t appreciated was how much time could be taken out of the process, without losing any of the flavours of a properly home-cooked dish. And how few ingredients are required.

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Getting things printed

So, how will you know the colour of the final print job will be the same as the proofs you signed off? How do you avoid those unexpected extra costs? How can you ensure you always get the best quality combined with great value from your print supplier? If you were hoping for a lengthy essay then I’m going to have to disappoint you. In fact if you are particularly pressed for time, I can sum it up in four words.

Continue reading “Getting things printed”