The sky here is usually so overcast nowadays that my outdoor chillies rarely blossom, never mind fruit, but the indoor plants never let me down and always give me a reasonable crop. I keep them on 3 different windowsills. Here's some which are currently on their 3rd summer in the back guest bedroom. They're coming along quite nicely, despite my infrequent watering visits! They are all Mexican varieties of varying heat, although the precise types will forever remain a mystery since my grandson removed the ID tags!

So, what time shall I be over?  ;D

Might be a bit of a trip over Hadrian's Wall, mate. Trenchfoot treatment and a canoe wouldn't go amiss either!

I made a batch of Colin's Massur Dhal a couple of days ago and some of used it in preparing tonight's dinner - CA's Chicken Dhansak (minus the pineapple chunks and juice).

First of all, it tastes great in it's own right, and is superb hot with a few poppadums on the side to scoop it up.

I've been using Abdul Mohed's Dhansak recipe up till now, but I have to say that I prefer CA's version of the dish, and it is made even better with Colin's Massur Dhal. The Mohed version calls for the lentils to be boiled with a little turmeric and then smashed, but I definitely prefer the texture and added flavour of Colin's Dhal.

The combination of both recipes make this dish a keeper for me and I'm looking forward to eating the second portion tomorrow night!

Congratulations! You got through a power of work there and your photos look good enough to lick clean!

Glad it went well and everyone enjoyed it. After this success, the next one won't look so daunting.

Depends what accompanies the curry for me. I prefer more sauce if I'm eating curry with breads, a little less sauce with rice, and a lot less sauce with, say, a Bombay or Saag Aloo.