I need advice on poppadom etiquette
Abig etiquette quandary today – how do you eat poppadoms? For The Spectator’s new food podcast, I recalled the time an ex made me cry in an Indian restaurant for my poppadom technique (that is not an innuendo). I usually take a poppadom, break it up, then dip the pieces into the bowl of chutney. He shouted at me for double-dipping and said I should dollop chutney on my side-plate and scrape it up from that instead. But is my method so revolting? Prissy sorts make a huge fuss of double-dipping, but it’s hardly as if I was running my tongue through the chutney. I’ve consulted Debrett’s, but that only has advice on pears (you should eat them with a spoon) and air-kissing (no saliva). Nothing on poppadoms. Could learned readers advise?
Preheat the oven to 220C/200C fan/gas 7.
Slice the bananas along the length so you have six long halves. Place them into a medium-sized roasting dish (mine is 30cm x 20cm). Cube the butter and scatter it over the bananas, cover them with foil and then roast in the oven for 10 minutes.
Meanwhile, make the batter. Put the flour into a mixing bowl and add the egg and 25ml of the milk.
Whisk to a thick, smooth paste, then slowly pour in the remaining milk, whisking constantly.
Once the bananas have had their 10 minutes there will be a little moisture in the dish from the bananas, that’s normal.
Pour the batter over the bananas, then quickly scatter over the blueberries – I do this while the dish is still in the oven to ensure it stays hot, but don’t risk burning yourself. Bake, uncovered, for 25 to 35 minutes or