800g good quality pork sausages

20ml veg oil

2 diced onions

3 cloves chopped garlic

3 chopped carrots

40g flour

40g curry powder

1.5l chicken stock

45g honey

45ml soy

1 bay

1 tbsp garam masala

1 tbsp cornflour mixed with 50ml water

300g cooked new potatoes

100g peas

250g cooked sticky rice

garnish with finely diced spring onions, cucumber, tomato, mint leaves and pea shoots


1. Seal sausages in a large pan, then cook at 180°c for 12 minutes

2. To make the sauce, cook onion, garlic, carrot for 12 minutes on medium heat to soften and caramelise

3. Add flour and curry, cook for 3 minutes

4. Gradually add stock, mix smooth at each addition before adding more

5. Add honey and soy, bring to boil, add garam masala

6. Simmer 20 minutes. Blend until really smooth

7. Put back in pan, add cornflour, simmer 5 minutes

8. Add the spuds, peas and sausages, heat through

9. Put the rice in a large coffee cup, turn out on a plate, pour over curry, serve garnished with diced cucumber, mint, spring onion and some pea shoots.

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