How to make Base Gravy (for Indian Restaurant Curries)
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- Опубликовано: 29 сен 2024
- ** Find the full recipe for this and many more Indian restaurant style dishes in my (Richard Sayce) books CURRY COMPENDIUM, and INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers. See below for links. **
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This is my recipe for the Base Gravy / Base Curry Sauce which I use when cooking BIR (British Indian Restaurant) curries. All explained fully in my books.
Full recipe on my website: mistyricardo.c...
Base Gravy, in essence, is a mildly spiced vegetable soup, mainly consisting of onion. It is used as a building block to making the curries in restaurants and takeaways.
Why use it at home ? Well, putting base gravy aside for a moment, you can slow cook traditional curries, and they will taste amazing. I cook them and love them often.
However, the taste that comes from a good Indian Restaurant or Takeaway in the UK is hard to beat. The way of fast cooking curry method is much more than just fast food convenience. The superb flavour comes from the high heat caramelisation of this golden liquid.
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This looks amazing, top job well done.
Brilliant recipe, just like mine which is cbm, Julian voigt based. i dont use the jagory but will put some in next time
I use Julian's recipe and was so impressed with it I've not used another. Maybe I should be more brave and try a different base like this one using jaggery and coconut block.
+chewie chewbacca Thanks. Lots of good base gravy recipes out there, but mainly it's the way you cook with it when making a curry that is most important.
What kind of spice is Mixed Powder? Where i can buy it? Nice Recipe. Greetz from Germany.
Mix Powder is a basic blend of spices used in British Indian Restaurant (BIR) cooking. Here's one of my recipes: mistyricardo.com/mix-powder-recipe. I've recently started selling it through a reputable supplier in the UK - freshly milled. There's a link to it on the page
Superb video, thank you MistyRicardo. 👍🏾
+Mike Smith Thanks Mike.
Good simple base gravy recipe...Can this gravy be put in the freezer, for extended storage?
Yes, you can freeze it no problem at all.
How do you make your base gravy for this base gravy?.....just kidding Misty. My comment is making the point on how you must get really tired of directing people back to this video: I'm talking about all the stupid, lazy, unintuitive people who constantly ask you in the comments section on every single recipe you have on your channel: "What's in the base gravy?", "What is the base gravy?", "What is base gravy?"..ad infinitum...
Your patience with people commenting here, is legendary.
just subscribed , recipes look great been trying for a while to make BIR and stumbled across these well laid out vids
seems like a secret club when first trying to find out recipes etc and thats understandable , but even if i could make a curry close to my local takeaway id be chuffed , still though they will get my business as its nice to be cooked for
+kris hunter You can get that takeaway flavour, or very close to it. Have a good look through my videos, and when you first make the recipes make sure you follow them exactly. Thanks for subscribing, and if you need any help just ask.
+MistyRicardo thanks fella looking forward to trying these out , live near the west end of newcastle which has a massive multicultural community so im spoilt for choice with shops / ingredients haha
my new addiction starts tomorrow , thanks for sharing your videos
Where are you I get all my goodies down West rd
New to this, im writing down the ingredients, please can you tell me what is in the Mix Powder, Thanks.
Hi, there's a link to it in the video description. Also on my website www.mistyricardo.com
@@MistyRicardo thanks for coming back, I will get the books as well, I live in Warrington so I will get a take away and compare!😂😂😂
Absolutely can't wait to get stuck in to the book.MR
Just rustled up my first batch of base gravy and the consistency doesn't seem to be quite like yours, is there any danger on putting it back on the heat and reducing it down a little longer ?
Don't worry if it's a different consistency. For my curry recipes you should always dilute it with water to the consistency of semi-skimmed milk anyway.
Is this for balti chicken gravy.....plz semd the gravy recipe for balti
mistyricardo.com/balti-base-gravy-recipe/
I use the Sistema trays to freeze 450ml in each one,then transfer into bacofoil zip bags and stack them like gold bars.Just open the bag into the pan frozen with no wastage 😂😂😂👍
Great tip!
‘Mix powder’?
Wha"Mix Powder"?
Read this: mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
Hi Misty, just wondering if the 80g Garlic and Ginger paste is 40g Garlic and 40g Ginger blitz'd together?
Thanks!
Hi Slops. Yes, it's 80g in total. You can use 50:50 ratio, or increase the garlic ratio as ginger can be quite overpowering.
Awesome thank you! Great videos
about the storage, how long ideally i can keep it in freezer ?
I would think three months would be ok
already make mine today, i use half of your quantity. i put tomato paste instead of puree, end result mine have a sweet sour taste from the tomato is it used to be like that ? i like your idea to add coconut, it makes my gravy more fragrant. after adding water my final result has savoury curry smell, a bit sweet, sour, but not much flavour (a little bland after adding water) is it used to taste like ?
Hi. I'm assuming that what you call Tomato Paste is the same as what we call Puree here in the UK, i.e. double concentrated. The flavours you describe sound about right. It's not supposed to taste strong (after all it's a foundation to build on). When you cook a curry with it, the flavours intensify, particularly when the onion content caramelises and sticks to the pan a bit. (See any of my BIR curry videos to see the technique). ruclips.net/p/PLqoeAKonq-KdqgmBPks1h1yJkVXPZEefg Good luck with the curries, and please let me know how you get on.
yes the gravy still not yet have that "umami" taste like the final curry. this is my first attempt of making BIR Curry, i learn a lot from you. good luck with your channel, really inspires a lot of people.
For half the quantity just use half of the portions
how about using chicken stock as the liquid?
you could add chicken stock instead of water, and of course it will taste good. If you only eat chicken/meat based curries, then that's fine, but bear in mind chicken stock can be salty, so adjust the recipe salt content. I usually add stock at the curry making stage though.. .gives more flexibility.
Hi...What exactly is the MIX powder u have used?
Hi.. Watch this video and all will be revealed.
I presume you could replace the tomato puree with a tin of plum tomatoes?
Would you reduce the added water content if so?
You could do that, but I prefer using tomato puree. Add the same amount of tinned plum tomato as about 4x the amount of puree, and adjust the water added by that amount (if you wish).
@ 2minutes...
Smell it!!!! Heheheh
I guess beef stock is out of the question? Better with som chicken stock...
R. E. Hill You can add stock but every curry you make with the base gravy will have that flavour. Best to customise each curry as desired by adding stock then.
Im not convinced about base gravy for home cooking. Most home stoves don't cook out the base correctly. I prefer frying onions from scratch for a lovely smokey and sweet flavour.
OMG! Made this yesterday and froze a load of batches but kept a bowlful in fridge which I used tonight to make a curry for tea. AMAZING curry tonight! Flavour and texture was just perfect. Thanks so much for sharing, have downloaded the kindle book to read on holiday.
Thanks. Glad you liked the curry.
Ah good so you can freeze it(: Brilliant!
what is in the "mix" ingredient. damian
ruclips.net/video/NkQj492PQu4/видео.html
What was the answer?
Made my first base gravy today. I was so happy as it looked exactly like the photo in the cookery book. Looking forward to using it for the lamb bhuna tomorrow. The lamb is being pre cooked as I type. Thank you. Fantastic book and great channel.
Now I know why my Indian takeaways always looked the same
Ive learnt to properly let it cool down first.......Last time i didnt my blender burnt out :D lol............Ive not tried simmering in just oil first but i think i will give it a go :)
I made this yesterday and used it in your Madras recipe including your precooked chicken. Taste and texture and consistency were all completely perfect. Thanks for taking the time to post all of these recipes, you really made my day.
That's good to hear, thanks. Let me know how you get on.
your recipes are nice sir.But why can't you add audio to it ..kindly add audio .its irritating to see many things on the screen.we can't properly concentrate on the process please....
I doubled the ingredients. I'm going to have enough base to last a year. Oh well.
Hey Horatio, has it all gone yet? Ha ha.
Use this everytime MR, absolutely perfect, As you know by my tweets, its your chicken vindaloo everytime for me, love it. Keep up the great work mate.
Have you tried the pre cooked lamb in the vindaloo. It's next level mate. Save some of the cooking liquid and poor it in the curry at the end
I made this brown gravy and added to my pasta with some veggies & cheese .....it's super delicious
+roopa sarode well I knew it was versatile, but your experiment takes it to another level. Thanks.
Here we go again! Base Gravy time so out with the 7litre pot. Thanks Misty, best recipe on RUclips
How do I scale it down to enough for 2 portions? ie just 400ml
Is this what they add in restaurants?! This isn't authentic to curries cooked at home by Indians, but very interesting to see & I can see how a premade 'gravy' would add a lot of extra flavor. Definitely need to try it sometime, thank you
Yes it’s a key ingredient for restaurant/takeaway curries.
absolutely divine!!!!!
made some rotis and dipped...It's lucky there is any left for anything else!!!😋
Awesome. I need to make this. I think I've been wasting my time using westernized Indian curry recipes, which never end up tasting like the real thing.
No Akhni water🤔
Brilliant, and not drawn out. A good use for them take away plastic containers 👍🏻
made a huge cock up i bought coconut cream instead of milk google says to water it down slightly oh well silly me
+Gabby Cattell yes, that's right. Water the cream down it becomes milk. Good luck anyway.
cheers mistyricardo will be ready about midnight i'll put my effort up on fb
I don’t know what you mean by “mix powder”, is it curry powder?
Have a read of this: mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
@@MistyRicardo Thank you, I had already found it and the base gravy is just about done now
Ordered the book (vol 1) - so made this in preparation. Great video, so easy to follow. Tastes brilliant on its own. Thanks!
As a random tip to share - the is also the perfect base for a Katsu curry (noticed basic ingredients are v similar).
Just get some fresh chopped onions, potatoes and onions and cook with a good helping of this gravy! Season to get just right and you're done!
It sounds like you can make a good Japanese curry. Do you have a recipe for making that Katsu curry you mentioned? I'm living with my Japanese friend and I want to impress her with some good curry.
I don't know what "mix powder" is. I used hot curry powder. My basic sauce looked nothing like this and I followed the instructions as much as I could. I made the base gravy and everything. All that stuff about "cratering" just wasn't happening in MY pan.
Have a look at this video of mine... ruclips.net/video/hAkZjC-hosc/видео.html
The books are terrific and on kindle have links to the videos and they are very cheap.
I'm searching for a long time to this recipes. Thanks a lot
Hi. Would like to try the base gravy but have a couple of questions about the spices…
What is in the “Mix Powder” and “Garam masala” do you mix up your own or pre buy these from somewhere?
Hi. I've got two mix powder recipes. You can find the main one here: mistyricardo.com/mix-powder-recipe. Consider buying one or more of my books - info on them at www.mistyricardo.com. I generally use a good quality shop bought garam masala - I don't use much at all in my recipes.
Just received your curry compendium book thanks
But why do you not water down the base gravy mix as part of the preparation process rather than when you begin to cook a dish?
It saves on freezer space.
Fantastic mate I used this to make korma it's unbelievable never buying jar curries ever again thanks so much
Such a nice clear presentation. I'm completely hooked on MR's cooking videos as they make it so easy to follow each step. Thank you again Misty!
Thanks 657.
Another great video - cheers for posting these!
Just wondering what goes into the Mix Powder (2 Tbsp) with the turmeric and garam masala?
Here's the mix powder video...ruclips.net/video/NkQj492PQu4/видео.html
By the many arms of Vishnu, you've thought of everything!
I've actually made one in my crock pot worked decently well will give this a try aswell.
Thanks i am making chicken curries 90 percent of the time so I was thinking shall I drop a stock cube into this base Gravy.Bottled it ,then dropped one into the batch I had heated up when making your vindaloo..So far of the curries I have made from your books Tika jalfrazi is my Fave.iIts a good feeling cooking those curries,probs because of 30 yrs spent buying them from takeaways and trying to make them at home and never getting there no matter how hard you tried.In the end I just gave up.But thanks to your books it can be done.Just getting ready for for the Karahi Thanks again
🙏🙏🙏
Thanks so much for this, been looking for that, love the channel!
Coconut and carrot ? I’ve never seen that added ./
What exactly is Mix Powder? Thank you!
This article on my website will explain: mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
@@MistyRicardo Got it! Thank you!
Confuse by the watering down bit. never done this before. if i freeze 400 ml portions would i use that and 400 ml of water to make 2 curries?
No, half that
Hey Misty, have both your books on Kindle and today is my first attempt at your base gravy and I'm confused about a couple of things, so could you please clarify? Made your garlic/ginger paste and say that it is 80g (approx 2 TBSP) seems to be more than that to me. Also you say get double concentrated tomotoe paste and thin it down three times it's volume, so for the base gravy you call for 160g, so 40g of paste with and 120 of water? When you put yours in the gravy in the video it looked undiluted like straight paste to me, can you clarify please?
Hi Lee, the weight measurements are correct for the ginger/garlic paste. It's actually a bit more than 2 TBSP. It's 160g of double concentrated tomato purée (not diluted). Apologies for the late response.
@@MistyRicardo Thanks mate.
At 2:13 can someone tell me what Mix powder is please
Excellent stuff! I was wondering, could I freeze the base gravy too? I make regular curries for the family in the week but I wouldn't use up that much gravy in a week.
Yes you can freeze it no problem.
Your base gravy is still the BEST MR ! Thank you
Your channel is a godsend Misty, for an expat living in Canada the BIR thing just hasnt quite happened here yet tho people do enjoy the Indian food that is available its not quite the same.
Thanks. I hear that a lot from expats, missing the restaurant flavour from home.
Following on FB, got both books from Amazon & revising my approach to the amazing world of spiced food.
The long slow cooking times I understand but is there any advantage to using a Pressure Cooker for the Base Gravy?
Hi. Just time saving.
Hi Misty, if you wanted to make half the amount… guessing you’d use only half the ingredients and should taste the same?
Yes that's about right, but spices don't scale up exactly in proportion. The greater the size of a batch, the multiple of spices should be toned down a little. Likewise, the smaller the batch, the multiple should be toned up. You'll be ok for halving or doubling straight but any less or more adjust the spices. My second book, Indian Restaurant Curry at Home Volume 2 has a big chapter on how to scale up everything. amzn.to/2QMrgCQ
Will be making a batch next week ahead of your Royal visit. Regarding the sugar, in or out, do you think?
+Paul Clay One suggests one leaves the sugar out Sir Paul.
Can the base gravy be frozen?
Yes, absolutely
The best.... Tried this first then tried others as you do but this is the best guys. Just make sure you follow everything and don't miss out any tricks as everything makes it work perfectly! Thanks MC
Thanks Murray. Your cheque is in the post.
Hi Misty. Recently bought your new compendium. I have made two currys so far that have been amazing. Problem is I seem to be wasting a lot of the base gravy. Unless I've missed it, it doesn't say in the book how many servings each recipie is for. I am therfore using 330ml (as per recipie) mixed with 330ml water giving 660ml liquid total. The recipie then only asks for 300ml gravy. It's not clear if the 330ml in the ingredients is diluted or undiluted. Could you please clarify this please.
Hi Carl. The curry recipes use the diluted version in measurements so no wonder you're not getting many curries. It does detail the dilution in the book somewhere.
@@MistyRicardo thanks for the reply. That is much clearer now. I'm making a chicken tikka balti tonight, can't wait 😋😋
Thanks for taking to the time to post all of these videos. I'm really interested in your recipe for Dhal but when I click on the link it says the video is unavailable. Could you post it again? Thanks!
Here's the corrected link... ruclips.net/video/psQuZBNX3tg/видео.html
I've noticed in another BIR base gravy video they add a spice stock, consisting of cinnamon star anise, methi leaves and cumin etc. have you tried this misty? i might give it a go today.
+DanPeschable yes I've used Akhni Stock in base gravy before... I think it was when I made Adey Payne's Base Gravy. It does add a certain something, and won't do any harm, but bear in mind if it goes into the base gravy, all curries will have the same flavour. Horses for courses, as they say. Give it a try and see what you think.
I use Coconut water and Vodka instead of plain water..
Immense. I'll be following this recipe!
Whats in the mix powder...is it something thst can be broken fown to individual spices...
Yes. Video for it here on my channel and also in my books. www.mistyricardo.com for details.
Just made this, easy to follow but the real proof will be when I do my chicken tikka masala tomorrow (chicken is currently in the fridge marinating also your recipe!) Only thing is, I didn't get as many pots as you? I got 5 x 400ml and 1 x 500ml. Have I missed something?
Evaporation isn't an exact science. What kind of pan did you use, and how did you cover it ?
MistyRicardo I used a similar pan to your video with a lid. Maybe as it was on one of the larger gas hobs I was a higher heat so was naturally hotter.
Just as a side note. Why is there so long to cook this? Other vids I've watched say 50-60 mins then blend? Not a criticism just curious. It was a really easy video to follow and I hope it tastes as good as it looks tomorrow evening 😁
First stage needs time for the onions and stuff to fully break down. Second stage with spices and other stuff to fully appreciate the flavour. Horses for courses. Many ways to skin a cat etc.
Can this be frozen?.
Got the answer thanks. Reading other comments
Base gravy idea is interesting - must be a restaurant thing for speed of cooking to add depth? My missus family are Indian and never seen them make a gravy. Just spices or paste - home made or bought.
Exactly Hugh. It's there for speed of service, and to allow a large number of different curries to be cooked with it. If you're interested in learning more: mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
Excellent video, appreciate labelling ingredients. Will give it a go soon. enjoy!!
Superb video. Thank you. It's been a number of years since I cooked a curry so I'm going to get back into it with your guidance.
Quick question if I may. Is this base gravy suitable for freezing if coriander is added. I remember making a Carrot and Coriander Soup once and froze it. The meal on the night was fine but when I came to serve up more at a later date from the frozen batch it was nothing short of acrid. I put this down to the fresh coriander being frozen. Have you any similar experiences like this?
I think I may just leave out the coriander when I make the base as it is a large batch and will take some time to consume...
Unless you can advise of some reason why it does not lend itself to freezing?
Thanks in advance MRCK!
Hi Grumpy (if I may call you that). I’ve not had a problem with the coriander turning the base acrid when frozen. Leave it out of the base and see if it happens again. 👍
MistyRicardo You may! Still not got around to it. Had figured it would be an idea to leave it out due to my being unsure. Can always add more back later. Just not sure what effected that would have you the overall taste. Very little I guess.
Can you freeze this
Yes no problem 👍
Hi Misty, on the video you mention a mix Powder, is this a mild curry powder? Thanks
Hi Alan. Yes effectively it is that. An annotation should have appeared on the screen linking you to the recipe. Watch here: ruclips.net/video/NkQj492PQu4/видео.html
do you think that this could be made in the slow cooker until blending?
Yes but only up until the end of stage 2 which kind of defeats the purpose of slow cooking. Consider pressure cooking instead.
Alright Misty any new recipes on the horizon.What about a tawa curry
Nathan Mitchell taking a little break from videos, but there will be more coming in a month or so..tawa dish sounds interesting
+Nathan Mitchell ..and in the meantime, why not try some of the recipe you've not already made... ruclips.net/user/MistyRicardo :)
I do two sauces a fried sauce and a boiled sauce. the boiled
sauce is similar to this but uses much less spice and I cut the fried bit out
and just gently boil the onions, garlic and ginger...then add tomato puree, salt
paprika, haldi, and light cumin and coriander powder...and water...same process
to blend as yours...will certainly try yours for sure...Thanks again.
A restaurant I frequent has a different approach to the one pot base gravy. They use a very simple base (as yours is). They also make a secondary base (actually paste), where they slow cook oil, tomato puree, GG, spices etc. When they make the curry, they add the paste into a dry frying pan, then proceed from there with the other ingredients (vegetables, meat etc). The curry is superb. I was quite surprised when I first found this out.
That's an interesting approach...sometimes less spice can make a great curry, I find the simple boiled sauce I do makes good basic curries, the spices seem to come alive when added to it...the fried sauce I do is a mix of onion garlic ginger, chile, haldi, cumin, coriander powder with a carrot, coriander stalks, pinch of methi...fried then blended with water and passata and fried again...Keep up the good work....going to try your new madras soon with coffee in!
Just making the base gravy & it's smelling 👌, MR just wondering could I cheat and use frozen chopped onions so I don't cry bucket loads again as it's a serious amount of onions to chop.
I'm going to try the garlic chili chicken tomorrow 😋
Been studying your book which I bought on Friday 🥰🥰🥰❤
Hey Lynsay. Frozen onions are a poor substitute, but if you really must then OK. No pain no gain with cooking so please do endure the tears and tantrums and get personal with your fresh raw onions. Thanks for the book purchase.
@@MistyRicardo yeh I agree!! Thanks for the prompt reply 👍
@@lynsaybrebner5440 Here's two tips for chopped onions without Tears: 1) Put the onions in the fridge overnight, very important...and 2) Use a very sharp knife for chopping.
Why don’t you pressure cook it save gas
Hey there Misty! I've been looking all over the Internet to find the secret to getting the kind of taste you get in the food at restaurants and finally landed on to your channel. I haven't prepared any of your items including this base gravy yet, although I plan to pretty soon. I just wanted to ask you whether this base gravy can be stored for a longer time if you refrigerate it. I mean, is it possible to store it for over a month or so? Or is 4 days the maximum time you can store it? Apologies if this sounds like a stupid question because I'm pretty much new to this style of cooking. I would appreciate a response. Thanks you for all your efforts in bringing the best out of food. I've watched a couple of your videos and I bet all your curries are going to be amazing just by the look of it.
+$had¥ hey Shady and thanks for the kind words. I wouldn't store the base gravy in the fridge for any more than 4-5 days. Freeze it instead if you can.
+MistyRicardo Thanks man. I guess I'll make a smaller quantity of base gravy in that case. Just another query I had since most of your recipes have meat in them, can the same recipes be used to prepare vegetarian items with paneer or Indian cheese in them like The Vindaloo, Kadhai or chicken tikka recipe? or are there separate spices to be used for the vegetarian version of the chicken curry items you have made?
What is the mixed powder you use? Just a curry powder?
Here's my mix powder video: ruclips.net/video/NkQj492PQu4/видео.html. All explained fully in my book INDIAN RESTAURANT CURRY AT HOME, available from www.mistyricardo.com and Amazon.
Hi
Any chance you could make a recipe video for a regular Curry (Generally labelled just 'curry' on menus). Basically one with virtually Zero heat but with maximum curry flavour?
thanks
Just make a madras but with no chilli?
Pussy
exactly the curry on menus in restaurant is madras minus the chili powder x
What is in the mix powder. Please specify. I would like to make this .
Hi Siok. Take a look at my mix powder video on the channel ruclips.net/user/MistyRicardo. It gives all the ingredients.
Really Good Videos, the way you made the Base Gravy, i can just tell how flavorful it will be. Thank you Chef!
Thanks Manu. Have you been cooking much recently ?
how long can i store this and what is the best way to store it rather than spend time making it everytime i want a curry.?
3-5 days in fridge, or up to 6 months in freezer. Store in airtight containers in its thickened state (I.e. before diluting to cook with it). Some people use vacuum sealed bags to optimise freezer space.
@@MistyRicardo thank you
Yep very good, thank you for sharing. You are welcome to eat at my house anytime
+Essex prepper I would be honoured. :)
Do you use same gravy for butter chicken or other makhni based dishes?
In the mainstream British indian takeaways and restaurants the same base gravy is used for all the curries. Sometimes the method differs slightly but not by much.
Any idea of the calories in this so I can work out a portion size for calorie tracking
No, sorry.
how to thin the base gravy i tried to click on the link in the video but it does not works . Please explain i have done the base gravy as per the video and the results are similar although i added double the amount of coconut milk got confused and used the wrong cup ...
Looks good will give it a try next time I need some base sauce
Have you tried making the base in a pressure cooker?
Yes, often.
Is a standard stick blender you can get from argos ok? Last time I attempted to make a base I used a blender and it was a really pain.
+dmusk you can buy a cheap stick blender and try it out. It may only last 6 months, but then you could spend 8 times the amount for a good one which lasts only 2 years. Hard to say. Start cheap. Blend longer for smoothness. If it fails then reconsider your options. My Kenwood Triblade stick blender has served me well, although it's only 3 years old.
Let the cheap blender cool down if/when it starts heating up, bit of a pain but I burnt out my last stick blender trying to blend pots of base, haven't made a BIR curry in over a year i have the Alum Pan ,chef spoon etc (got a pain making them but Chewytikkas was the nearest thing to a Rest Madras but this video is inspiring me to maybe give it another go, thanks Misty
If a don't wanna spend all that time making base gravy is they anything else a could use ?
Can’t be bothered to read,have to keep pausing just tell us
Andrew Smith This recipe and many more in my new ebook available from www.amazon.co.uk/dp/B079WJSNWZ.