Brilliant basmati to take on the takeaway

As my own kitchen skills have gradually improved, I’ve noticed a correlating change in my attitude towards eating out. In the past, I was renowned amongst friends as the “voucher queen”, always able to sniff out a bargain meal that we’d all accept as a satisfactory supper. But now (if my purse allowed…!) I’d far prefer to shun the high-street chains in favour of spending a bit more money on a high-end dining experience. As much as I adore Italian cuisine, I can’t bring myself to cough up for an overpriced bowl of pasta and sauce – especially when I know I can rustle up a pretty mean risotto in the comfort of my own home using just the bare essentials.

Destiny in the form of a date (and ginger naan)...

As a recent convert to the benefits of healthy eating and regular exercise, I’ve mainly succeeded in ending my long-standing relationship with doughy goods. Painful memories of speeding treadmills and heavy dumbbells can be an effective deterrent against the temptations of even the crunchiest French baton or softest herb-studded foccaccia.

But Indian naan bread is still my weakness.