When I have dinner parties at home I usually surprise my mates with Asian-inspired dishes. I’ve even had Angela Hartnett saying it’s the best Indian food she’s eaten – and persuaded her to love coriander and okra. 

When I was a young lad working at The Dorchester there were lots of Bangladeshis who would make all sorts of curries for their staff meals. They would often turn down prime fish in favour of salmon heads, which they would dissect and clean. It was delicious. I’d watch them cook and picked up a fair few tips.

These are pretty much the same as onion bhajis but lighter and crisper than the big doughy versions you find in some high-street curry houses. I often use a mix of onions, including spring and red onions.