Quadrille Publishing

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 Dan’s Recipes are developed and tested in Dan’s 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

Lamb Nihari

Chicken Sho-Coo-Tee

Mutter Paneer (V)

Channa Dhal (V)

Book your tickets here.

Flippin’ amazing pancakes. You’ll 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

• 2 ripe bananas, cut into chunks • 1 egg • 100ml/scant ½ cup almond milk • 2 Tbsp almond butter • 1 Tbsp coconut nectar • 1 tsp vanilla extract • 110g/¾ cup plus 1½ Tbsp plain (all-purpose) flour • 50g/6 Tbsp coconut flour • Pinch of ground cinnamon • 1 tsp baking powder • Pinch of bicarbonate of soda (baking soda) • Pinch of salt • Coconut oil, for frying

FOR THE TOPPING • Almond butter • Fresh berries, such as strawberries, blueberries, blackberries • Coconut yoghurt • 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 you’re 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.

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.

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. 

 Serves 4 

vegetable oil, for deep-frying 

1 quantity spring rolls, uncooked 

200g (7oz) dried rice vermicelli noodles 

3–4 handfuls mixed leaves and herbs, such as coriander (cilantro), mint, perilla, shredded morning glory, basil, lettuce, mustard leaf 

2 small red chillies, sliced or chopped 

4 garlic cloves, chopped 

For the pork patties 

500g (18oz) minced (ground) pork 

2 tablespoons fish sauce 

1 tablespoon light brown sugar 

2 tablespoons pounded inner lemongrass stalks 

80g (3oz) Asian shallots, pulsed finely in blender 

¼ teaspoon freshly ground black pepper 

about 8 betel leaves, stalks removed, rinsed 

For the pork belly 

1 tablespoon light brown sugar 

2 tablespoons fish sauce 

½ teaspoon each of salt and ground black pepper 

600g (21oz) rindless pork belly, cut into 

6 slices (7–8mm/¼in thick) 

For the broth 

5 tablespoons fish sauce 

2 tablespoons sugar 

30g (1oz) carrot, peeled and sliced into thin rounds 

50g (2oz) green papaya or kohlrabi, sliced into thin rounds 

juice of 1 lime 

2 tablespoons rice vinegar 

 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. 

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. 

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. 

This is a light, protein-packed dish that’s 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.

Top your daily porridge with something delicious....

You will need

240g [1—21 cups] raw buckwheat groats, rinsed

1 tsp ground cardamom 

1 tsp ground cinnamon 

1–2 tbsp coconut oil, melted 

80g [1 cup] rolled oats 

50g [—31 cup] pistachios, shelled and chopped

35g [scant —41 cup] whole flaxseeds 

35g [—41 cup] sesame seeds 

50g [scant —21 cup] dried sour cherries or cranberries 

50g [—31 cup] dried figs, roughly chopped

MAKES 1 LARGE JAR OR 1L [4 ½ CUPS] 

Preheat the oven to 180°C/350°F/Gas 4 and line a baking tray with parchment paper. 

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 15–20 minutes, stirring occasionally. Keep an eye on the mixture as it may burn. 

Meanwhile, mix all the ‘raw’ ingredients together in a large bowl. Remove the toasted mixture from the oven, leave to cool, then combine it with the ‘raw’ ingredients. 

Store in an airtight jar for up to 4 weeks.

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 you’ll feel all warm and fuzzy inside once finished.

SERVES 4–5 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.

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 don’t have to smoke your own weed (so to speak) – 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.

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 – or all three, if you wish!

serves 4 

500g Bramley apples, peeled, cored and thinly sliced 

1 tablespoon golden granulated sugar (or to taste) 

grated zest of 2 large lemons 

juice of 1 large lemon 

For the crumble topping 

50g whole hazelnuts 

75g plain flour 

100g ground almonds 

90g unsalted butter, cut into cubes 

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.

As with most lasagne recipes, this one does take a little time, but it will feed a large crowd (or your family twice!) and it’s a pleasure to know you have something ready to pop in the oven as soon as you get home from that long walk or exhausting shopping trip. The béchamel is made with butternut squash, so it comes out a lovely bright colour - Zita Steyn.

Click the title for the full recipe on Cooked.com.

Sri Lanka’s 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.

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.