What kind of home cook are you?
I used to do a lot of cooking when I was a jobbing actor and comedian, but now I’m usually home quite late, so it’s harder. I do absolutely love cooking. Years ago I did a course and it was really useful – learning things such as how to make a roux or knowing how to thicken something. I’m quite well-versed in the basics now.
What ingredient do you love to cook with?
I have a thing about cooked peppers. Raw pepper is OK, but it’s a bit dull and the flesh is a bit sweet. Cook it, and it’s a very lovely thing. The texture is quite naughty; slimy in a way that’s pleasing – especially charred on a barbecue.
Complete the sentence: ‘Music and food are the perfect match because …’
They’re the two most potent depositories for our memories. Nothing whisks you back to a certain time or place like taste and music – they just transport you.
What classical music do you play when you’re cooking?
If I’m cooking alone in the evening, I love opera. I usually put on some Verdi, but I’m currently rediscovering Richard Strauss Die Frau ohne Schatten.
What music always makes food taste better?
I like jazz – it’s cool and groovy and has a New York vibe. You think Woody Allen and Frank O’Hara are about to pitch up.
What three songs would you always put on a dinner-party playlist – starter, main course and dessert?
Death with Dignity by Sufjan Stevens for a starter, followed by David Byrne’s Independence Day for the main. For pudding: Indian by Eg and Alice.
What piece of music reminds you of a particularly amazing meal?
In Verona there’s a huge Roman arena and they put on operas – we went to see Aida. There must have been 10,000 people there and a cast of 300, with trumpeters and everything. Beforehand, we had linguine alle vongole in a cheap and cheerful pasta place – a great pairing.
What would be your desert island meal?
Grouse, served with red cabbage, fondant potatoes and wilted greens.
What’s your signature dish?
I do pasta with fresh sauces – I enjoy making a good tomato and carrot reduction, or a red pepper sauce with smoked paprika and anchovies.
Which restaurant plays the greatest music?
I love Leon – it often plays amusing songs. Somebody with a very good record collection and great sense of humour must be behind it.
For the Classic FM podcast you cooked Beautifully Simple Gujarati sweet potato curry (see recipe below) – what did you like about it?
Normally, when I’m making a curry, the real pleasure is roasting the aromatic spices and grinding the paste myself, but this pre-made mix tasted as good as anything you’d make yourself. I liked the fact it had lots of colour, too.
Will you be making it at home?
Yes, it has a lovely broad texture and taste and it’s not too spicy, so the kids would enjoy it. I liked that you could taste the coconut milk – often it’s mixed with tomatoes and you can’t.
Gujarati sweet potato curry
Prep 10 minutes
Cooking time 30-35 minutes
Serves two
Ingredients:
½ tbsp Cooks’ Ingredients organic coconut oil
2 peppers from a pack of sweet peppers (yellow and red), cut into chunks
1 onion, roughly chopped
1 sweet potato, scrubbed and cut into 2cm chunks
75g Cooks’ Ingredients Gujarati paste
400ml can Cooks’ Ingredients organic coconut milk or reduced fat coconut milk
½ x 28g Cooks’ Ingredients pack coriander, chopped
20g toasted flaked almonds
Method:
Heat the oil in a large frying pan or wide, shallow saucepan and gently fry the peppers and onions for 8-10 minutes, stirring frequently until softened and lightly browned.
Add the sweet potato chunks, stir in the curry paste and coconut milk, and bring to a gentle simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the vegetables are very soft and beginning to break up.
Season to taste and stir in half the coriander, with a splash of water if needed. Scatter with the almonds and remaining coriander. Serve with pilau rice or warmed naan breads.
Per serving: 1505kJ/362kcals/25g fat/18g saturated fat/27g carbohydrate/12g sugars/6.3g fibre/4.6g protein/0.4g salt/Vegetarian
Waitrose & Partners know that music and food are the perfect pairing. Feeling inspired to cook your own masterpiece tonight? You’ll find lots of brilliant recipes and fresh ingredients in the Beautifully Simple chiller. In store and online at Waitrose & Partners
