OK we’re going to let you have it! The secret recipe for Henry’s Beard Curry. Cook and enjoy.
This recipe is for 4 – 6. So just times it by 50 for a really big party of festival!

Henry’s Beard Curry

2 tablespoons olive oil
1 large onion, finely chopped
2 cloves of garlic, crushed
5cm ( 2 inch ) root ginger, finely chopped
1 red chilli, finely chopped
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 x can chopped tomatoes
1 x can coconut cream
1 x tablespoon tomato purée
2 potatoes, diced
2 carrots, sliced
250g cauliflower, broken into florets
Salt and Pepper
2 tablespoons chopped coriander
1 lemon, squeezed


Heat the oil in large pan, and add the onion and fry until softened. Add the ginger, garlic and chilli and fry for 1 minute. Add the spices and fry for 1 minute, stirring constantly. Add the tomatoes, tomato purée, coconut cream, potatoes, carrots, cauliflower and salt and pepper to taste. Mix to coat the vegetables with the sauce. Cover and cook gently for 25 minutes, until just tender. Stir in the coriander and lemon juice. Serve with rice or couscous, yoghurt, cucumber and mint raita and baby leaf salad.