Nigel Barden served up a tasty Goan old fashioned vindaloo curry dish on Radio 2 Drivetime with Simon Mayo. the recipe is taken from Tom Parker Bowles book titled: Let’s Eat Meat: Recipes for prime cuts, cheap bits and glorious scraps of meat.

The ingredients are: 800g leg of pork, trimmed of excess fat & cut into 4cm chunks, 3-4 tbsp vegetable oil, 1½ tbsp black peppercorns, roughly crushed, ½ cinnamon stick, 4-8 long green finger chillies, halved, 3 onions, finely chopped, 1 tsp Demerara sugar (or jaggery if you can get it), 1 tsp sea salt flakes, or to taste, handful of fresh coriander leaves, roughly chopped and boiled basmati rice, to serve.

Spice Paste: 10-15 dried Kashmiri chillies (or long red Indian chillies), soaked in just-boiled water for 20 mins, drained, 6 garlic cloves, 2.5cm piece of fresh ginger, peeled, 1 tsp cumin seeds, toasted until fragrant, then ground in a mortar & pestle and 7-8 tbsp malt vinegar (or coconut vinegar).