I didn't even notice the free bit I was more curious as I know your neck of the woods. I had a feeling you were going to mention Hillers though, I know it well, my Mrs grew up about 2 minutes away in Salford Priors.

Sounds nice Geoff. Sorry I couldn't offer any inspiration regarding seasonings. I would have said a bit of chopped sage or Rosemary, salt and pepper but felt that would be a bit tame for a curry head! :-)

What farm shop Geoff?

I know that Andy but I'm a fiend for cook books both paper and electronic! It's not as if I'm not already perfectly happy with my go-to curry recipes either but I feel there is always something new to be gleaned from different authors experiences and interpretations. I just enjoy reading them and trying the recipes. I even bought a couple of 1990s balti books of Amazon recently with tons more new recipe to try. Happy days!

Thanks DP. Nothing groundbreaking then, for the Neil Faulkner book at least.

And another? http://www.amazon.co.uk/You-Can-Cook-Indian-Takeaway-ebook/dp/B005GLEQDU/ref=cm_cr_pr_product_top

I could dig into that right now. Looks like a feast fit for a king!

Definitely. Nice work!

I've noticed the longer you cook chillies/powder the more heat you lose but not noticed if frying or boiling makes a difference.

And if it was such a great product it wouldn't need endorsement. It would sell itself!

I think they're overrated. I was at Indian ladies house being taught how to make samosas once and she gave me her new pride and joy ?100 Global knife to chiffonade an onion with. If I do say so I have pretty good technique but to be honest it felt like chopping with a lump of wood with a blade that was way too thick to work with at any speed. It generally just felt very cumbersome. One of the best knives I've owned is a ?10 Stellar James Martin 10" chefs knife. Absolutely brilliant for the money. Victorinox are also seem good.