Nigel Barden served up pork vindaloo on Radio 2 Drivetime with Simon Mayo.

The ingredients are: 1kg pork, preferably from the neck, diced into 2.5cm cubes, 4 tbsp veg oil, 4 onions, finely sliced and 2 green chillies, slit lengthways.

For the spice paste: 10-12 dried whole Kashmiri chillies, broken, stalks and seeds removed, ½ tsp black peppercorns, 2.5cm piece of cinnamon stick, 6 cloves, 1 tsp cumin seeds, ½ tsp mustard seeds, 1 tsp ground turmeric, 2 tbsp ginger-garlic paste (20g each of fresh ginger and garlic, peeled and chopped; 35ml water. Mix together into a paste, in food processor ideally), 2 tsp salt, 1 tsp sugar (Nigel used caster) and 5 tbsp malt vinegar, plus extra for seasoning.