I want to make a prawn curry but would like help on choosing ingredients to go with it.

Rory Elliot, Carnforth

I would suggest having a go at making some naan breads. Although naans are usually baked in a brick oven, you can make a fairly decent naan by shallow frying it instead. It has a light and fluffy interior and a golden finish.

Mix 500g of strong white flour with 10g salt, 15g fresh yeast and 30ml olive oil in a large bowl. Then begin to add between 220ml and 260ml of water until the dough is elastic, smooth and shiny. It will take about eight to 10 minutes to knead your dough.

Cover the dough with cling film and leave to rise for about one hour. Add 1 tsp cumin seeds, 1 tsp caraway seeds, 1 tsp nigella seeds to the dough and mix again until the seeds are incorporated.

Divide the dough into about 10 even sized balls and use a rolling pin to roll them into even sized rounds. Allow to rest for about 20 minutes. Heat a medium sized non stick frying pan to a medium heat, add a few splashes of olive oil.

Shallow fry each dough disc until golden brown on each side. Allow to cool before serving.

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