I am just in the process of making a chicken curry following a recipe I found in the hairy bikers cookbook my sister Anne gave me.So far it looks very promising.Later I shall make a channa masala, cucumber and onion raita, sag aloo (coz I got loads of sag and am not short of an aloo or two), boiled rice (basmati of course) and something made from courgettes and aubergines ( that's zucchini and egg plants for the uninitiated or berenjena y no tengo idea ).The chicken curry has been prepared and will cook slowly for a further hour.All this grub will, of course, be washed down with wine and no it won't be served in a poncey fashion. I don't do presentation.If my guests want that they will have to venture to the modern Tate gallery where I am sure they will find something that will appeal to their visual senses
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