The curry recipe is from December edition of Waitrose magazine, from which I also picked up a dessert I will make for Christmas. I actually already made some to try it out, I’m glad I did, as there will be some corrections made.

Now, the duck curry I simply had to try, especially as there were 2 duck legs sitting in the freezer. Florek promised he would give it a go, although he’s not a duck fan at all. For me the whole dinner tonight was excellent, Florek had it, but was not blown away by the duck, by the naan they both were. My lovely kiddo was finishing her picture after dinner and still chewing on the remaining bread, as it was”the best ever”.

Now, the duck legs, once defrosted received a nice sprinkling of curry powder, salt and turmeric and once we came back from school, got browned off on a little oil. 2 large onions chopped went into the pan, once the thighs were set aside, I cooked these down for nearly 15 minutes. Then a garlic and ginger paste went in, about 5 garlic cloves and a significant chunk of fresh ginger. Cooked for a few minutes with the onions. 1 tsp of chili flakes. 300 ml of chicken stock. Some salt- will leave out next time, the whole thing was salted plenty. The thighs back in, about 45 minutes later I was supposed to uncover them and continue cooking for another 40 minutes, but the meat needed longer, so I kept the lid on. In the meantime I got the rice ready, the fried shallots and the apple salad- that was lovely with a rich curry. 2 dessert apples very thinly sliced, some fresh chili, the dressing on juice of 1 lime, 1 tsp of fish sauce and a drizzle of sesame oil.

The naan! I don’t often make it from scratch, but this recipe I’m keeping. Found it on youtube, by some guy who loves curry. It was quick to make and when taken off the pan and smeared with some butter- I had to keep the child away after letting her try some. I used about 210g of self raising flour, 1tsp each of sugar and baking powder, a pinch of salt, then some Greek yoghurt, a splash of milk and some olive oil and all this quickly became a nice, soft dough. Once kneaded for a few minutes, it was rolled out, some garlic slices and fresh coriander were pressed in with the rolling pin and onto the pan on a medium heat for about 4 minutes on each side. Finished with butter and a tiny sprinkling of sea salt. Delicious!

Link to the naan;