Gabby has just come back from India and is making me jealous with her talk of all the wonderful food she ate there.
Jealous, but also inspired - particularly by the sound of a cardamom laced rice pudding with candied cashews and banana chips. Cardamom is one of the spices that I’m always drawn to. It’s intense, slightly floral fragrance managing to occupy that interesting place between sweet and savoury - it can just as easily transform an everyday cake into something magical and exotic as provide an interesting undertone to a fiery-hot aromatic curry.
So, to add an extra element to our ever-changing curry special, and maybe to transport our minds away from the rain, the cold and the winds of South Wales, I’m going to be serving up Caramelised Cardamom Rice Pudding with Candied Cashews as an extra special special. On the menu tonight and over the weekend.
Sorry but this one’s not going to be vegan, but the curry, as ever, will be.
