Chicken korma, regular curry and tikka work very well within the calzone also.  A truly great new meal to try from your local kebab shop.

After much googling, found a data recovery company who would try to recover for a flat rate – no data recovery, no fee.  Sounded a1 to me, sent it off and the data made a fully recovery so to speak, presented on some shiney new DVD-Rs.

Thanks to the data recovery company that recovered my data.  Cheers guys!

It’s important you find the right donner house – the sweet tasting ones are yuk. 

And also it’s good to find a really busy kebab shop that has fresh donner meat at all times.

My favourite is 3 in 1 in Glasgow off Sauchiehall street.  Always good.

Soft, with a rich aroma – Brie cheese is just fantastic when done right.

My favourite, sadly is Co-Op brand and is truly excellent in flavour compared to others I have tried.

Camembert is a good alternative also along the same lines but slightly harder.

Most people steam – this retains the nutrients but also keeps it firm.  Boiling can turn to mush.  My favourite method is stir frying, or of course deep frying.

It’s a great food and I love it!

Awesome stuff.

Deep fried garam flour and onions makes the basic vegetable pakora.

Chicken, fish or mushroom pakora is excellent too.  Best place for pakora : Scotland!

Try Shenaz in Granville street Glasgow, or the curry take-away in Banknock for the very best pakora.

Just awesome in texture and flavour, I just love King Prawns.

Make no mistake there are many different varieties – small north atlantic prawns are common within sandwiches and salads, sometimes stir frys.

King prawns which are farmed, I find are not great.

Larger king prawns sometimes have a ‘muddy’ flavour depending on where they are caught.

One thing certain about king prawn – don’t freeze it.  Live prawns are the best and can be bought out of the tank in major cities.  As soon as prawns are frozen, they are typically ruined.

A prawn should have no fishy smell, if it does, it means it isn’t fresh and should be avoided.

Great low fat food, it took me about 5 attempts to like it.

You don’t need to put fish in your sushi – you can use vegetables or steak or chicken.  Especially if you make your own.  I tend to make up a big batch as it’s quite labour intensive and I use a sushi making kit, which is a much easier way of making the stuff.

Learn how to make sushi here

I just love the stuff – soft but brittle texture with a creaminess then a distinctive feta flavour….mmmm!

I really only like the slightly or unsalted versions.  The salted variety is too strong.

Grated over a salad it works very well – my favourite the typically greek salad with finely chopped tomatoes, cucumber and red onion….mmm.

Feta is definitely a cheese that should be ate on it’s own or in a salad.  It belongs no where else for sure.

Fantastic spice – my favourite!  I love the little birds eye chilli’s which are super hot.

Remember, big chilli’s can be less hot than the small ones.

Green is also hotter than red.

Chilli’s need time to mature for full spice, so if you buy chilli’s that are not spicey enough for you, let them sit in your fridge for 1-2 weeks and try them then.

ALWAYS was your hands with a strong soap/detergent after handling chillis as it will burn your eyes etc. if it comes into contact with them.

Chop and drop them in a soup and the entire soup will become super spicey to eye watering proportions.

They say chilli’s speed up metabolism but I find they just speed up the exit of your food!!!!

I loooooooove chilli’s!  But one thing to avoid is chilli chocolate – what maniac designed that disgusting food?!?!?!