Food News, with Amanda Killelea

HERE is the very first of our reader's recipes in our new Menu Master Mike series.

Readers have inundated both the Lancashire Evening Telegraph offices and Blackburn Market butcher Mike Tighe with their favourite recipes.

Every month Mike will pick his favourite recipe created by you which will then appear on the Food News page.

Hundreds of food lovers across East Lancashire will then be able to try it out on their family and friends.

So come on all you cooks out there, share your favourite dishes with us.

Every person who has a recipe printed will be presented with a bottle of wine to go with their dish and a £10 meat voucher from Mike and his staff at Whittaker's butchers.

This week Mike has picked out a versatile curry dish which suits chicken, lamb or beef, sent in by Mrs Susan Haresceugh of Pleasant View, Withnell.

Ingredients:

1 large onion

1-2 cloves of garlic

Vegetable oil

1 tin of tomatoes

1 lb of any meat 2 tsps coriander

1 tsp cumin

1 tsp turmeric

1 tsp garam masala

tsp chilli

tsp ginger

2 bay leaves

Salt and black pepper

Method:

Fry onion and garlic until clear.

Add spices and fry for three minutes then turn down the heat.

Add meat and turn up the heat to brown it.

Add salt, tomatoes, pepper, bay leaves and additional water as needed.

Fruit such as dried apricots, peaches, raisins or apple may also be added here.

Add 1 tsp of garam masala and soak slowly in casserole until tender. As a side dish to help cool down the mouth, mix together plain yoghurt, finely sliced onion and diced tomatoes. If you want to see your culinary delights in print in the Lancashire Evening Telegraph either take them into Mike Tighe on Whittaker's Butchers stall on Blackburn three-day market, or send them to Menu Master Mike, Food News, Editorial Department, Lancashire Evening Telegraph, Newspaper House, High Street, Blackburn, BB1 1HT.

Don't forget to include your name, address, telephone number and, if possible, a few words about how you came across the recipe or created it yourself.

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