I’d intended to write a couple of blogs today – including a follow-up to yesterday’s exploration of West Yorkshire, but like so many plans it didn’t survive first contact with reality. Instead I’ve found myself embroiled in various chores and events at home, plus preparing for our trip to Shropshire.

The stunning weather we had yesterday was replaced by low cloud and rain which made working at home seem less of a bummer. Fortunately, by late afternoon the rain let up so I was able to get a walk in and collect shopping which allowed me to indulge in this evenings cooking therapy. I’m always up for trying different recipes and as Dawn’s been cooking a lot of excellent veggie food these past few days I fancied doing something with chicken for a change – with Indian spices. My choice was chicken Achari which is a hot, exotic dish containing fenugreek, cumin and mustard seeds, along with several other ground spices, garlic, ginger, lemon juice and more. Here’s how it looks when it’s all laid out ready for cooking.

Here’s the finished product.

Served with chapattis, it makes for a superb spicy meal. I have a proper Indian griddle I bought in Delhi many years ago which adds the finishing touches.

Whilst I was cooking I was also working out what spices and condiments to take with us to Shropshire so that we can indulge in good food whilst we’re there. The place we’re staying in looks to have a good kitchen, so we plan to make the most of it.

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