Main course: Chicken Jalfrezi

Here's how to cook one of the most popular curries.

It was voted England's most loved Indian dish a few years ago! It's a hot one.. So not for the faint hearted. Perfect for a Friday night.

Recipe serves 6 people

Preparation time 90 minutes


2 cloves of garlic sliced

8 chicken thighs (free range)

1/4 tsp turmeric

1 onion finely diced

1 tsp chilli powder

500g tinned chopped tomatoes

4 plum tomatoes

1 tsp ground cumin

1 tsp ground coriander

12g grated ginger

25g fresh coriander

Seasoning and cooking oil

Method: Sweat the onions and garlic in oil for a few minutes on high heat, be careful not to burn them, just cook until translucent.

Throw in the diced chicken, turmeric, chilli powder and seasoning.

Fry on a medium heat for about ten minutes, making sure to turn the chicken also. continuously scraping the bottom of the pan (as long as it's not black it's all flavour).

Add your tinned chopped tomatoes along with a little bit of water, cover and leave on a low heat for 25 minutes.

Uncover and leave to simmer until the excess liquid evaporates and you are left with a thick sauce.

Now add the cumin, ground coriander and fresh ginger, leave to simmer for a couple more minutes.

Take off the heat and stir in your fresh coriander and chopped plum tomatoes.

Serve your delicious chicken jalfrezi with basmati rice and naan bread!

Dessert: Tiramisu

A Classic Italian trifle. Found all over the place! I am not a coffee drinker but I love this dessert. This recipe has a fruity twist that softens the sharpness of the coffee.

Recipe serves 6 people

Preparation time 90 minutes


500g sponge (Madeira cake)

300ml espresso coffee (I ask a coffee shop for it)

40ml Coffee liquor (When coffee is hot add

100g sugar and the coffee liquor)

350g caster sugar

2 oranges

1 lemon

220g mascarpone

100ml double cream

10g milk chocolate

Method: First off get the mascarpone mix ready.

All you have to do is bung it all together and mix.

So in a mixing bowl mix thoroughly your mascarpone, double cream, 250g sugar, zest and juice of one lemon, zest of 1 orange and juice of two oranges

It may look a little runny but it will set in the fridge.

Next slice up your sponge to approx 1/2 cm thick, maybe a little over.

Dunk the sponge into the coffee, but not for too long or it will break.

Place the soaked sponge into your dish.

Then spread a layer of mascarpone over.

Repeat this for about 4 or 5 layers.

Then grate chocolate over the top and place in the fridge.

Use a metal spoon to take out a portion to give it the 'cool' effect Serve and grate orange zest over the top.