Tonight we also saw another vegetarian treat in the shape of the thoran, a dry vegetable curry from Kerala made from whatever fresh vegetables are available and cooked with mustard seeds, green chillies, ginger and grated coconut. Add the leek, carrots and oats, season with the salt and pepper and cook for a further 30 minutes. Add the potatoes and swede and simmer for another 30 minutes. Recipes in episode 8 include lobster risotto with Nathan Outlaw and Cornish briam – a take on a popular Greek dish of roasted vegetables. For those with a sweet tooth, it was time for a dessert dish this week with the inclusion of payasam, a sweet milk pudding with vermicelli. This one is a typical Tamil dessert and is apparently always served at local weddings. With plenty of milk, ghee and sugar this dish, like most Indian desserts, is best enjoyed in small portions!

His final stop is the salty old fishing town of Newlyn, the unlikely setting of one of Britain’s most revolutionary art movements. He chats to Barry West at Anchor Studio and discovers an intriguing tale of deception behind one of the most famous paintings produced here. He then climbs the Cornish Alps, huge slag heaps created by the clay mining and some of Cornwall’s highest land.This is followed by the smoothing sounds of the Stuns’ls Sea Shanty Group singing live from Mevagissey Harbour, including Cornwall my home, Nelson’s Blood and Drunken Sailor. They’re are a small shanty group, who sing to have fun and keep the heritage of sea shanties alive. Very pleasing indeed. On to the food now; the tamarind rice, or puliyodharai, we saw tonight was prepared in the kitchen of the Meenakshi Temple in Madurai. Once the rice is cooked, it is pressed against a stone surface by hand; as they believe it gives an additional flavour(!) Some of us in Britain are probably also a little guilty of finding curries made with goat meat a little off-putting. Whereas Indians much prefer goat to lamb, and use it in what they call mutton curry. The Cochin first-class railway mutton curry that featured tonight is actually made using lamb shanks, but is full of flavour and fragrance from marinating over night and cooking long and slow.

Trim the meat and remove any excess fat, then place in a large pan, cover with the water and bring slowly to the boil, skimming away any froth that rises to the surface. Lower the heat and simmer gently, with a lid on the pan, for 35 minutes. Add a layer of the chilled apple purée to 4 glasses, followed by a layer of the toasted nuts and breadcrumbs. Add another layer each of apple and breadcrumbs/nuts and then top with the whipped cream and the remaining toasted hazelnuts. Heat a frying pan over a high heat without oil, add the chopped hazelnuts and toast them for 1- 2 minutes stirring frequently to ensure they do not burn, tip into a bowl and set aside. Melt the butter in the frying pan and fry the dried breadcrumbs until crisp and golden then add three-quarters of the toasted hazelnuts, and the cinnamon stir well to combine. Remove from the heat and stir in the remaining 25g of sugar. You can look forward to trying some of the dishes from India on our menus – including Pondicherry cod curry, breakfast bhaji, Amritsari fish, pau bhaji, vegetable makhanwala, kachumber salad and more. Choose a restaurant here. Learn to cook the recipes Heat the oven to 140°C/gas 1. Process the slices of bread to crumbs in a food processor. Spread over a large baking tray and bake for 12- 15 minutes, stirring halfway through, until uniformly dried but not browned.

Vodka Lemon Drizzle Pancakes with Blackberry Compote

Meanwhile, make the dip. Place the crumbled feta in a bowl, add the Greek yoghurt and stir in gently. Add the olive oil, chilli flakes and puréed red pepper and set aside.