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He has you know, I've made his base sauce and compared it to the base sauce of a couple of Indian restaurants I've managed to persuade to give me some of theirs and it's almost identical.

This is the one. I've been using it for a few years now and can make curry exactly as it is in a restaurant. http://www.morpeth17.freeserve.co.uk/The_Curry_Secret.pdf

Stupid question number 2. I have a big problem simmering stuff, I've bought heavy based saucepans an even a tripod thingy to raise the base and still it boils, any tips. p.s, I cook on gas.

Good stuff. Question for you regarding puy lentils, every time I cook the things I end up with puy mash that doesn't really mix well with salads. Any tips. Ta.

Cheers Al, Always wondered how to make this properly, will give it a go this weekend. On a separate note, have you heard of something called a Halogen Heater/Oven? A mate has had one for a month and swears by it.

Didn't need saying twice.:blush:

I have to say Al that I've always gone by immerse in cold water and tap any that fail to close, if they don't close chuck em, then the failure to open when cooked chuck em version. Always have quite a few wastage. It MUST be said though, any with cracked shells need disposing of.

Cheers Al, One thing I do with Paella is ALWAYS use live mussels cooked in wine, the wine can be used to make stock and the mussels are much better when that fresh. Glad you mentioned the saffron, it is a absolute MUST, I cooked one without it once using Tumeric only and the whole lot went in...

When are you doing the Paella recipe The Large One ?

Very good I thought and will have a bash at your Lamb method. Paella is my signature dish, would like to get your recipe so I can compare.