Nisha Katona served up a tasty Friday night vindaloo curry with pork, dry Kashmiri chilies cumin powder and vinegar on This Morning.

The ingredients are: 1tsp mustard seeds, 5 tbsp veg oil, 2 large white onions, diced, 8 cm piece of fresh ginger, peeled and grated, 8 crushed cloves of garlic, 3 large dried red Kashmiri chilies, 2 tbsp garam masala, 2 tsp cumin powder, 1 tsp turmeric, 1 cinnamon stick, 1/4 tsp chilli powder, 750g diced pork leg or shoulder, 400g tinned chopped tomatoes, 350ml water, 2 tsp salt (or to taste), 2 tsp sugar , 1 tsp tamarind concentrate, 1 tbsp malt vinegar, Extra water, to loosen if you need and Handful chopped coriander.

See recipes by Nisha in her book titled: EAT & LOVE UMBRIA: The UMBRIA COOKBOOK available from Amazon now.