Luke Bailey

Added Worcestershire sauce and Dijon to the gravy, served with mash, cranberry sauce and some pickled cucumber (peeled, sliced very thin then pickled in sugar and apple vinegar - drained and mixed with dill)

Ran this up again with a Katsu-style chicken cutlet and sugar snap peas, plus the other additions in my previous review - a straight 10, outrageously good

Probably my most made salad - using parsley as the main event is a seriously refreshing move

3.5 stars probably more fair - did it with vegetarian chorizo and was still a hit

Pimped the broth with fish sauce, soy sauce, sugar and lime, also doubling up on scotch bonnets (removing seeds) and it was a hit

There's a good base recipe in there but needs a fair bit of sprucing up as per your taste - I pickled my own scotch bonnets and added cardamon, cloves and a cinnamon stick to the rice - I also finished with a lot of coriander. It says cook the rice for 15 minutes, which seemed a little long and so was slightly overcooked - go for 12.

Went heavy on the tamarind and light on the coconut milk - a very tangy boy

Cooked it all on the hob til the last step - added a few chilli flakes and there we were

Ran it with a kale tabbouleh instead of the bread because health is wealth

Used chicken mince because beef.. Still good, but sure beef would elevate it even more