I've got this book aswell. Tried the recipes but wasn't impressed.

It's on Amazon by the looks of it. I had not heard of it, is it meant to be very good then?

Here? 

Hi all

Quick poll for you.

What is your favourite brand?

Or do you make your own?

Many thanks

MM

I guess the best thing to do is just try it. The reason I became curious was because I discovered a local takeaway of mine uses ghee in their pilau rice which when I tasted it was a revelation. I wondered if I would have a similar revelation in the curry itself. I will have a go next curry session...

Nice tip on KTC though Stu-Pot I'll look out for that.

Yeah I know Studley and Great Alne well. I'm in Bromsgrove myself so not far away. Theres another great place for it nearer to you than that though and that's at Kinver along the Staffs & Worcs canal. You go along the towpath over the aquaduct (which passes over the River Stour) and the woods to the left are full of it. Might save you a few miles travelling.... I don't know a lot about squirrels other than they taste nice. Maybe an air rifle would be Hugh's prescribed method!

Having watched numerous videos on YouTube it seems a lot of chefs including H4ppy's mate Sam seem to favour ghee instead of oil. I've only ever used oil in the finished dish. Does anybody think ghee makes a better curry. Also what type of ghee - vegetable or butter?

Cheers

Mike

Curry Addict Bob. He does! I met Hugh about a month ago at the opening of Harborne food school in Birmingham and had a couple of books signed. We actually chatted about foraging too, he's a real nice fella! If you want to find some wild garlic check out damp shady places, woods, cemeteries, river and stream banks etc. Its a milder flavour than normal garlic and is bareable raw. Have a look. On a warm day you'll often smell it before you see it. Just don't pick lilly of the valley or lords and ladies by accident!

Geoffbrick. Where in Warks are you? I know some patches of wild garlic along the River Arrow around Arrow Valley Lake/Ipsley area.

Phil. Being a denizen of Kent you may be aware the name Ramsgate is actually derived from the name Ransoms. In fact any place name with 'Ram' in it is said to come from the word.

I'm using lots of it at the minute in salads, risottos, pasta dishes etc. I even salt and pickle the buds once the flowers have finished and make "capers" with them. There's also crow garlic aswell which looks like chives. It's a great time of year to be out foraging. I found my first St George's mushrooms of the year last week. They are absolutely delish!

I tried this base last night for the first time in my own madras recipe and was quite impressed. I certainly got one or two elusive BIR flavours. The sort you recognise but can't quite put your finger on...I think next time I make it I may be tempted to tarka all of the garlic plus ginger and spices to maximise the "hit" as having tasted it before and after the one clove was added I don't think there was much difference.

I think lack of stretch is going to be the case with all gluten free flours.