This Saturday I am auditioning for a new ITV programme called Britain’s best Dish. I have to go along and pitch an original recipe to a panel of judges and if they like me and/or the idea, I’ll go through to the next round which will be filmed and I’ll get to cook the dish for them. I guess it’s a kind of Masterchef, but with one dish. The judges are Jilly Goulden, John Burton-race and Ed Bains, which is quite exciting.
I have decided to do a kheema shepherd’s pie, which is basically a combination of my kheema mattar and shepherd’s pie. I’ve practiced the dish a few times and made a few alterations and I think it’s tasting good. This Saturday I won’t actually be cooking the food, just talking to the judges about it and telling them why it’s such a great dish. I plan to say that it’s because it’s a great combination of an Indian spices and classic British cooking, which is really what some of the best British food is all about nowadays. It’s easy to make vegetarian – just substitute the mince for cooked puy lentils – and it’s a great way to get children or fussy eaters to try some spices they might otherwise not go for. It’s a dish anyone in Britain can make and enjoy and be proud of.
Wish me luck. I will of course let you know how I get on.