The Curry Guy Supper Club - 9th May at Whole Foods, High Street Kensington
The Curry Guy, Dan Tombs, will be sharing some of his most popular recipes with us at his Supper Club in our High Street Kensington. All of Danâs Recipes are developed and tested in Danâs home kitchen and the 200,000 curry fans that visit his blog every month testify that they really work. He was voted the Best UK Food and Drink Blog in the Vuelio Blog Awards 2015.
On the menu for the evening:
Starter Course:
Crab and vegetable samosas with selection of raitas and chutneys. These will be served with a Kachumber Salad.
Main Course:
A selection of  curries and dhal, served with white rice
Coco-Nutty Banana Pancakes - Pip & Nut: The Nut Butter Cookbook by Pippa Murray
Flippinâ amazing pancakes. Youâll go absolutely bananas for these guys. Or nuts. Whatever cheesy pun you want to use to celebrate just how tasty these light, fluffy pancakes are.
SERVES 8 TAKES 25 MIN
âą 2 ripe bananas, cut into chunks âą 1 egg âą 100ml/scant Âœ cup almond milk âą 2 Tbsp almond butter âą 1 Tbsp coconut nectar âą 1 tsp vanilla extract âą 110g/Ÿ cup plus 1Âœ Tbsp plain (all-purpose) flour âą 50g/6 Tbsp coconut flour âą Pinch of ground cinnamon âą 1 tsp baking powder âą Pinch of bicarbonate of soda (baking soda) âą Pinch of salt âą Coconut oil, for frying
FOR THE TOPPING âą Almond butter âą Fresh berries, such as strawberries, blueberries, blackberries âą Coconut yoghurt âą Honey
In a food processor, blend the bananas with the egg, almond milk, almond butter, coconut nectar and vanilla, until smooth and well combined. Sift together the dry ingredients in a large bowl then slowly add the wet ingredients to the dry ingredients, whisking together until you have a thick, smooth batter. Working in batches, add 1 tablespoon coconut oil to a large, non-stick frying pan and heat until melting. Once the pan is nice and hot, drop large tablespoonfuls of the batter into the pan and cook for 2 minutes on each side until lightly browned and the pancakes are fluffy. If youâre making a big batch to serve all at once, then keep the cooked pancakes on a heatproof dish, separated with baking parchment, in a low oven, while you cook the rest. To serve, top the pancakes with almond butter, berries, yoghurt and honey.
Photography by Adrian Lawrence. This book can be ordered at all good bookshops or online at quadrille.co.uk, Amazon, or Waterstones.
Pomodori Farciti (Stuffed Tomatoes) - Vegetables by Antonio Carluccio
Tomatoes, together with other stuffed vegetable recipes, are very much a must in the summer. Sometimes they are stuffed with rice and mint, but I like them with breadcrumbs.
Photography by Laura Edwards. This book can be ordered at all good bookshops or online at quadrille.co.uk, Amazon, or Waterstones.
Here is another dish with noodles I loved in Hanoi, from a lovely lady, Thuy Do. Scrunch up the lettuce and herbs with one hand, pressing them down into your broth with your chopsticks in the other hand and eat them once they have softened a little.Â
 Serves 4Â
vegetable oil, for deep-fryingÂ
1 quantity spring rolls, uncookedÂ
200g (7oz) dried rice vermicelli noodlesÂ
3â4 handfuls mixed leaves and herbs, such as coriander (cilantro), mint, perilla, shredded morning glory, basil, lettuce, mustard leafÂ
2 small red chillies, sliced or choppedÂ
4 garlic cloves, choppedÂ
For the pork pattiesÂ
500g (18oz) minced (ground) porkÂ
2 tablespoons fish sauceÂ
1 tablespoon light brown sugarÂ
2 tablespoons pounded inner lemongrass stalksÂ
80g (3oz) Asian shallots, pulsed finely in blenderÂ
ÂŒ teaspoon freshly ground black pepperÂ
about 8 betel leaves, stalks removed, rinsedÂ
For the pork bellyÂ
1 tablespoon light brown sugarÂ
2 tablespoons fish sauceÂ
Âœ teaspoon each of salt and ground black pepperÂ
600g (21oz) rindless pork belly, cut intoÂ
6 slices (7â8mm/ÂŒin thick)Â
For the brothÂ
5 tablespoons fish sauceÂ
2 tablespoons sugarÂ
30g (1oz) carrot, peeled and sliced into thin roundsÂ
50g (2oz) green papaya or kohlrabi, sliced into thin roundsÂ
juice of 1 limeÂ
2 tablespoons rice vinegarÂ
 In a bowl, mix together all the ingredients for the pork patties (except the betel leaves). Form into 16 balls, flatten slightly and wrap half of them in betel leaves. Place seam down, on a plate, cover with plastic wrap and refrigerate for an hour or so. For the pork belly, combine the sugar, fish sauce, salt and pepper in a dish. Add the pork slices and turn to coat. Cover and leave for about an hour, turning the slices over once or twice with a fork. For the broth, heat 400ml (1. cups) water, the fish sauce and sugar in a pan, stirring until the sugar dissolves. Add the carrot and papaya and simmer for a minute or so. Remove from the heat and stir in the lime juice and rice vinegar. Keep warm.Â
Heat up a griddle pan or barbecue. Add the patties and pork and cook until deep golden; take care not to overcook. Halve the pork slices. Meanwhile, heat the oil in a wok and deep-fry the spring rolls until golden. Remove to a plate lined with paper towels to drain. Cut each into 3 pieces. Cook the noodles in boiling water until tender, then drain and rinse with warm water.Â
Put everything on the table in bowls: the spring rolls, herbs, sliced chillies, chopped garlic and half the broth, including some carrot and papaya. Divide the remaining broth, with carrot and papaya, between 4 bowls and add some noodles. Add some patties and pieces of pork belly. Serve hot, for everyone to do their own thing.Â
Photography by Manos Chatzikonstantis. This book can be ordered at all good bookshops or online at quadrille.co.uk, Amazon, or Waterstones.
Chicken and feta calcium-booster - The Medicinal Chef : Healthy Everyday by Dale Pinnock
This is a light, protein-packed dish thatâs a great dinner party number, or just perfect for a quiet weekend lunch. The combination of spinach, dill and feta will take you back to your Greek holidays.
Photography by Martin Poole. This book can be ordered at all good bookshops or online at quadrille.co.uk, Amazon, or Waterstones.
Top your daily porridge with something delicious....
You will need
240g [1â21 cups] raw buckwheat groats, rinsed
1 tsp ground cardamomÂ
1 tsp ground cinnamonÂ
1â2 tbsp coconut oil, meltedÂ
80g [1 cup] rolled oatsÂ
50g [â31 cup] pistachios, shelled and chopped
35g [scant â41 cup] whole flaxseedsÂ
35g [â41 cup] sesame seedsÂ
50g [scant â21 cup] dried sour cherries or cranberriesÂ
50g [â31 cup] dried figs, roughly chopped
MAKES 1 LARGE JAR OR 1L [4 Âœ CUPS]Â
Preheat the oven to 180°C/350°F/Gas 4 and line a baking tray with parchment paper.Â
Mix the buckwheat, cardamom and cinnamon together in a bowl, then spread the mixture out on the prepared baking tray and drizzle with the melted coconut oil. Mix until coated then spread out again and bake in the oven for about 15â20 minutes, stirring occasionally. Keep an eye on the mixture as it may burn.Â
Meanwhile, mix all the ârawâ ingredients together in a large bowl. Remove the toasted mixture from the oven, leave to cool, then combine it with the ârawâ ingredients.Â
Store in an airtight jar for up to 4 weeks.
Photography by Andrew Taylor. This book can be ordered at all good bookshops or online at quadrille.co.uk, Amazon, or Waterstones.
A bit like a cuddle in a dish. You can either serve this as a side or as a meal in itself, with a fresh salad. Either way youâll feel all warm and fuzzy inside once finished.
SERVES 4â5 TAKES 1 HR 15 MIN
6 medium-sized sweet potatoes 2 Tbsp sunflower oil 250ml/1 cup whipping cream 1 red chilli, finely chopped 6 garlic cloves, finely chopped 1 tsp sea salt 4 Tbsp peanut butter 2 tsp water
Preheat the oven to 200°C/400° F/gas mark 6. Wash the sweet potatoes, but do not peel them, then cut into discs 5mm / 1/5 -inch thick. Use a mandolin to do this if you have one; just mind your fingers.
In a large bowl, toss the sweet potato slices with 1 tablespoon of the oil, the cream, chilli, garlic and salt. Layer half the potato slices in a deep, medium-sized ovenproof dish, making sure they are lying flat.
Whisk the peanut butter with the remaining 1 tablespoon of oil and a couple of teaspoons of water. Spread this over the layer of sweet potato, using a spatula to ensure it covers as much of the surface as possible. Add the rest of the sweet potato on top, with any remaining cream from the mixing bowl.
Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 35 minutes. Place under a hot grill for 5 minutes to get the top extra crispy.
Photography by Adrian Lawrence.This book can be ordered at all good bookshops or online at quadrille.co.uk, Amazon, or Waterstones.
Beef shin with smoked dulse - Gather by Gill Meller
With its striking oxblood hue, transparent when held up to the light, dulse seaweed is easy to recognize. It washes up on the beach, ready for gathering, often along the high-tide line, and looks like massive splayed hands and fingers. I collect it, wash it and cold smoke it for 8 to 12 hours to impart a flavour that is quite incredible. Dulse adds waves of intensity to this slowly cooked shin of beef, but you donât have to smoke your own weed (so to speak) â you can buy ready-smoked dulse from companies that specialize in foraged seaweeds (try maraseaweed.com and irishseaweeds.com) - Gill Meller.
For the full recipe click the title to be taken to Cooked.com.
Photography by Andrew Montgomery. This book can be ordered at all good bookshops or online at quadrille.co.uk, Amazon, or Waterstones.
Apple and lemon crumble with a nutty topping - Fern Verrow: Recipes from the farm kitchen by Harry Astley & Jane Scotter
The classic British crumble is a national treasure of a pudding. In this recipe Bramley apples, with their fabulous snowy texture, are combined with lots of lemon zest to make a wonderfully tangy pudding. If you use a different variety of apple, perhaps a less sharp one such as James Grieve or Egremont Russet, you may prefer to omit the tablespoon of sugar. Serve with cream, custard or ice cream â or all three, if you wish!
serves 4Â
500g Bramley apples, peeled, cored and thinly slicedÂ
1 tablespoon golden granulated sugar (or to taste)Â
grated zest of 2 large lemonsÂ
juice of 1 large lemonÂ
For the crumble toppingÂ
50g whole hazelnutsÂ
75g plain flourÂ
100g ground almondsÂ
90g unsalted butter, cut into cubesÂ
65g golden granulated sugar
Heat the oven to 180°C/Gas Mark 4. Spread the hazelnuts out on a baking tray and toast in the oven for about 15 minutes, checking them occasionally and giving them a shake to ensure they toast evenly. The skins will split and the nuts inside will be golden. Grind them in a food processor, leaving them slightly chunky. Alternatively, allow the nuts to cool a little, then place in a plastic bag, seal and give them a good bash with a rolling pin.
Put the flour and ground almonds in a mixing bowl, add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar and hazelnuts.
Put the apples in a shallow 20cm ovenproof dish and scatter the sugar over them. Add the lemon zest and juice. Spoon the crumble over the apples and bake at 200°C/Gas Mark 6 for 15 minutes. Reduce the heat to 180°C/Gas Mark 4 and cook for a further 30 minutes, until the topping looks toasted and the apples are bubbling and juicy underneath.
Photography by Tessa Traeger. This book can be ordered at all good bookshops or online at quadrille.co.uk, Amazon, or Waterstones.
Sri Lankan squash and cauliflower curry - Thrive on Five by Randi Glenn
Sri Lankaâs cuisine is heavily influenced by that of its neighbour, southern India. Our recipe uses tamarind, a traditional souring ingredient, to give a delicious sweet and sour flavour - Randi Glenn.
Photography by Dan Jones. This book can be ordered at all good bookshops or online at quadrille.co.uk, Amazon, or Waterstones.
Blooming bean burgers with red cabbage and apple slaw - The Medicinal Chef: Healthy Everyday by Dale Pinnock
Bean burgers are still often seen as fit only for vegetarian barbecues, but a good one can be really tasty. With its spices and a lovely slaw, this one is quite special - Dale Pinnock
Click the title for the full recipe on Cooked.com.
This book can be ordered at all good bookshops or online at quadrille.co.uk, Amazon, or Waterstones.
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