BUNNY CHOW (SERVES 6)

3 teaspoons mild chili powder 2 teaspoon black peppercorns 1 teaspoon Cayenne pepper 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground cardamom ½ teaspoon ground cinnamon 1 teaspoon ground fenugreek 1 teaspoon ground ginger 1 small star anise 4 cloves 1 small aubergine 2 hot green chilis, sliced thinly 1 medium piece ginger, peeled and minced 6 large cloves garlic, peeled and minced 1 tin of chopped plum tomatoes A little chicken stock 1 small bunch coriander Maldon salt Lemon juice oils. When they begin to lightly colour, remove from the heat and tip immediately into a bowl to cool. When cooled, whizz in a spice grinder and store in an airtight jar. To make the curry, heat the oven to 220ºC / Gas 7. Slice the peppers into centimetre-thich slices and dice the aubergine. Toss in a little sunflower oil and bake until slightly charred, then set aside. Thinly slice one of the onions and roast in the same way until well-caramelised and slightly charred. Take the other onion, and whiz in a blender or food processor, then set in a sieve to drain for half an hour. Discard the liquid. Heat a good slug of oil in a deep pan, and gently sweat the puréed onion until golden and sweet. Add the minced garlic and ginger, along with the sliced chilis, and add the curry powder. Cook out for a few minutes, Add the roasted vegetables and onion. Bring the pan to the boil, then turn the heat down and bubble for a couple of hours. Check the seasoning and add a good splash of lemon juice and lots of freshlychopped coriander. This curry tastes even better if cooled and refrigerated then reheated the next day. To make the bunny chow, carefully remove a slice from the top of each roll, and gently ease out the soft bread. You can save this for fresh breadcrumbs.