TWO CURRIES FOR COOLER WEATHER, AND A FEW TREATS FOR THE TINS - CINNAMON OYSTERS AND PEANUT BROWNIES

As the weather becomes progressively more hideous, and our enthusiasm for a state of semi-hibernation intensifies, everything coming out of my kitchen has been rich, warming and comforting and to hell with the diet. As much as we can all love a good curry a la takeaway, a home made one is so laugh-aloud simple. Both of these can be banged out in less than half an hour, ideal when all you want to do is curl up in front of the fire and make vain attempts to find something new to watch on the Netflix. 

When making a fish curry I often prefer to use steaks of hapuka or kingfish on the bone; you get a lot more succulent flavour, and it doesn’t run the risk of overcooking and breaking up into unidentifiable mush. 

My ego is whispering the need to point out that curry is an absolute nightmare to photograph. I’m not one for unnecessary garnishes or pointless addition ‘of colour’, but from time to time I end up with a real clanger on my hands. Rest assured though that they are both absolutely delicious.