Hi, there's so much going on with this crucial stage of my book, I'm in daily contact with my publishers finalising all the text, images and detail in my book. The design of my jacket which I did last year has been very slightly modified with an updated version of the casserole dish, it now is going to be my favourite stew, it's an Anglo Indian recipe called Almode some people call it Almorth but it is basically a spicy meat casserole. My mother always called it Saturday dumpling stew for us as children...it remains an absolute favourite of mine, particularly on a cold winter's day. Almode is cooked slowly as a casserole, and spiced with chilli, cardamom, cloves, bay leaves, some tomato puree, vinegar and a good dash of Worcestershire Sauce. The cut of meat is also very important here - we also use middle neck of lamb. My mother always made parsley dumplings to accompany this dish and the outcome is quite delicious! Here is a photograph of my Almode dish to whet your appetite!

I'll be updating you all regularly from now on, so watch this space...

With kindest wishes,



Jenny