I developed this recipe many years ago, following my appearance on Masterchef and subsequent role as cookery column writer for a local rag. It was done for a 'Bonfire Night Special'. Over the year I 'lost' the recipe but reinvented it on Saturday for a Halloween supper and it was hailed such a success I thought I'd share it with you. It's one of those dishes, sausage + curry, that sounds like it shouldn't work, but it does work wonderfully. Of course, the curry bit would also work with any other meat or fish but what it needs most is time. I apologise for the lack of concise measurements, kind of 'bucket cookery' but you can adapt to your own taste.....particularly the chillis! Here goes: In a food processor place 1-2 inches of peeled, chopped fresh ginger, 6-8 peeled cloves of garlic and as many chopped fresh chillis as you like (seeds in if you like it even hotter). Add a little cold water and whizz to a paste. Meanwhile toast 2 tsp each of corainder seeds and cumin seeds in a frying pan. When toasted (keep a close eye and keep the seed moving) grind to a powder in a spice mill or pestle and mortar. In a separate pan gently fry one or two chopped onions until slightly soft. Now, heat up an oven proof casserole dish and pour in the paste. Gently fry for a couple of minutes then add the ground spices and around 4 cracked cardamom pods and fry for another 2-3 minutes, stirring. Add a tin of chopped tomatoes, a good quality stock cube (I use the Knorr stock pot in rich beef but whatever you fancy.....just adds a bit of depth to the flavour) and a can of creamed coconut. Bring to the boil and add browned sausages (good, plain pork bangers are best), cut into 1 inch pieces (or chicken, beef or lamb). Pop the lid on and leave to cook in a very slow oven/slow cooker for at least 3-4 hours (I pop mine in the simmering oven of the Aga and leave overnight). Before serving check seasoning, adjust chilli (with powdered chilli) if more needed, add salt if needed and stir in chopped, fresh coriander leaves. Deeeeelish! If using fish or prawns I'd cook the sauce for a long time then add fish or prawns at the end, or if making a veggie curry as soggy veggies not so good.