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

What’s chef’s favourite recipe for a bean curry?

Jan Hawkins, Hornby

Go for some kidney beans, always available in shops and markets. Use 350g dried red kidney beans for six people, soak overnight in cold water, then drain, wash and cook the next day, covering with water and adding 1 tsp ground turmeric. It will take about 90 minutes to cook the beans and you will need to top up the water if it starts looking dry. In a large pan, heat 50ml vegetable oil and fry 3 chopped, medium onions, 4 cloves crushed garlic and 100g grated root ginger. Fry for about 10 minutes, add 1 tsp salt, 1 tsp chilli powder and 1 tsp garam masala. Fry the spices for about 30 seconds. Add 125ml thick Greek style yoghurt and cook for a further 5 minutes. Add the drained kidney beans to the onion mixture and add some of the cooking liquor. Simmer for 10 minutes, mashing some of the beans against the side of the pan to thicken the sauce. Serve with some basmati rice and lime wedges.