Having spent a weekend eating amazing food c/o Brenda Baxendale-Taylor (and a nice-if-average roast in the
pub), tonight we have possibly the most expensive
curry we've ever had. Not because of any extravagant ingredients like goldleaf, or hand-fed chickens with diamond beaks, but because I have to get it all from M&S at work.
It makes no quantifiable difference to the flavour of course, but on the upside I got the chance to browse coriander under a big picture of
Ana Beatriz Barros in pants. Maybe Waitrose could do a deal with Nuts?
sources
tomato curry -
Simon Hopkinson, Delicious, November 2007, p86
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