This year we spent my Dad’s birthday at The Curry Corner- the world famous Bangladeshi restaurant in Cheltenham which utterly blew me away. Dad raves about the place constantly, to the point where I kind of believe we moved to Cheltenham simply to be closer to it. If you can- go, you will never ever regret it.
Pearly steamed rice and Mango and Coconut Lassi.
Bangladeshi/English vegetable samosas
Beautifully spiced chickpeas with crispy lentils, pomegranate and raita.
Just when it couldn’t get any better, the chef and his daughter brought over some complimentary kulfi-
Chocolate and coconut, pistachio, Alphonso mango and raspberry ❤
How you could possibly follow that?
Well, it was a birthday!
Chocolate Mint Tart
This a really smooth and silken pudding, which could have the potential to be bitter, as I use non-sweet shortcrust pastry. However, the addition of mint lifts the flavour, making it gorgeously intense instead. To make the pastry, use a half fat to flour ratio, adding water to form a dough. This tart is chilled, not cooked- so you MUST bake the tart case blind! Adapted from Jamie Oliver’s chocolate tart recipe.
• 300ml double cream
• 2 tsp caster sugar
• 50g unsalted butter, softened
• 200g really dark mint chocolate- I used Lindt
• 50ml whole milk
• 1 shortcrust pastry case- baked blind
Put the cream and sugar in a pan and bring to the boil.
Remove from the heat, adding the butter and chocolate.
Stir until glossy and leave to cool for 5 minutes.
Stir in the milk
Pour into the tart shell and chill for several hours.
Unchained Baking 