Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

I'm not a big curry fan but having heard about the health benefits of tumeric I would like to use it. Has chef any ideas?

Jayne Gibbons, Lancaster

Turmeric is a bright yellow spice that comes from the rhizome of a plant in the ginger family. It has anti-oxidant properties which is why it has long been an Indian home remedy for many illnesses. To make a simple but very tasty kidney bean curry soak 350g of dried red kidney beans overnight, then drain the next day ready to use. Place the drained kidney beans into a large casserole pot, cover with fresh water and sprinkle in 2tsp ground turmeric. Bring to a simmer, then cook uncovered for about 60-90 minutes or until beans are tender – top up with water if necessary. Heat 50ml vegetable oil in a large pan and fry 3 medium diced onions, 4 cloves crushed garlic and 75g freshly grated root ginger. Fry for 8-10 minutes or until starting to colour. Add 1tsp salt, 1tsp chilli powder and 1 tsp garam masala, fry for 30 seconds. Stir in 125ml thick Greek style yoghurt and cook for further five minutes. Add the drained cooked beans and a little of the cooking liquor. Simmer for 10 minutes, mashing some of the beans against the side of the pan to thicken the sauce. Finish with some chopped coriander and serve with basmati rice and some lime wedges.