Category Archives: Hector’s Cooking

The Day Before Hector has been permitted to Host a Barrel of Löwenbräu (Buttenheim, Bayern) Bock. This necessitates a Home-Cooked Curry-Heute. KRK (Woodlands Rd., Glasgow) was the Source of the Ingredients. Only 2Kg of Mutton between Eight? Given our current … Continue reading →

The local supermarket insisted I take home portions of Lamb Neck Fillet, heavily reduced.  Cooking for one this evening, what to do?  Curry-Heute! Determined to try the new Pot and do something different, Hector consulted a few Recipe Websites, all … Continue reading →

Cooked from scratch in under 90 minutes I have always believed that I can cook a Curry to look the same as any Curry served to me anywhere.  Matching the complexity of the Flavours is something else. Hot on the … Continue reading →

Having watched further episodes of Madhur Jaffrey’s Tour of Britain  Hector has reached two conclusions: 1)  The Scottish Programme was terrible, Haggis indeed.  What about featuring some of our Wonderful Glasgow Curry Houses? 2)  It doesn’t mater what you do … Continue reading →

Madhur Jaffrey has a new series on TV, touring the UK and updating us on what passes for Curry. Suffice to say by the time the Lady from Skipton had her Fish in the Karahi, Hector was defrosting some Trout. … Continue reading →

Hector does not normally consider Lamb Chops to be a worthwhile buy in the supermarket, overpriced and undersized.  Regular readers will know that Lamb Chops have been fed to Hector on an increasing number of occasions in recent times: Manchester, … Continue reading →

The  Fish Curry always goes down well in Hector’s House. A Supermarket Coup saw Hector relieve the local Sainsburys of two Trout for a very modest sum.  They looked at me coldly: ‘We want to be cooked in your lovely … Continue reading →

Meat Balls? The supermarkets are throwing Meatballs at us it appears these days.  With a two-fur-wan offer I couldn’t refuse some Beef versions found their way into my basket.  Spag Bol tomorrow then? The purists may cry out in horror … Continue reading →

The vacation is over, reality bites.  Time for a Curry-Heute! The fresh Karela (Bitter Melon) bought at the weekend was to be the new experimental ingredient.  Having removed the jaggy exterior, the seeds along the centre were prized out.  The … Continue reading →