To my surprise and delight, each of my books won renowned Gourmand Worldwide Food Awards for Best Self-Published UK cookbook (Volume 1 – 2019, Volume 2 – 2020), and Best UK Published Asian Cookbook (Curry Compendium – 2022). They will be able to save themselves a fortune on takeaways and hopefully, with a little bit of practice, do a good job of recreating great tasting British Indian Restaurant style meals. If you prefer cooking more visually or just want to see how it is done, that can be done too as on each recipe page is a QR code that you can scan with your phone or tablet that quickly takes you to YouTube to see a video (with instructions) of that dish being prepared.

For Curry Compendium he has combined the two books into one collection, featuring content from both of the books, into a quality hardback format, added a splattering of new recipes, and updated many of the photographs and illustrations to create a new superb curry cookbook that would make an ideal Christmas gift for the curry lover in your life that wants to recreate their favourite tasting restaurant style curry or for someone that just wants to try out a curry for the first time. At the beginning of the book is some information about ingredients, equipment and alternatives, and it isn't pretentious. A simple and straightforward recipe book that is easy to read, understand and follow, without being pretentious. A lot of credit is down to the generosity of people telling the world about my books by word of mouth.Readers benefit from supporting YouTube tutorials for the majority of recipes, each with a QR code to scan with a smartphone/tablet to watch online instantly. Richard Sayce, the man behind the Misty Ricardo’s Curry Kitchen, has many years of experience in the world of Indian food.

Their 2019 report identified this group as most likely to eat fast food and use ready meals, so we’re seeing a huge behaviour shift that will impact for years to come.Here’s some fantastic news I wanted to share: Curry Compendium has won a Gourmand World Cookbook Award – Best UK Published Asian Cookbook (outside of Asia). The pictures in this recipe book are mouth-watering, I found myself flipping through and wanting to make everything there and then so that I could eat it. He has a simple methodology where things happen right for you and a link to YouTube for a demo before you start.

The books have tonnes of delicious and unique recipes between them, most of which can be made with different combinations of ingredients for extra variety.Richard lives in the North West of England and dedicates his ‘foodie’ time to cooking, recipes, social media, catering, and of course eating. Fry for 20-30 seconds, stirring frequently with the flat of the spoon, ensuring flat distribution of the spices in the pan. As a lot of people will also be cooking for other family members or friends at the same time and won’t want to cook several individual potions there are instructions on how to make larger portions correctly (scaling up), not just multiplying the ingredients by number of people.