This month's competition prize includes the chef of the month trophy and our signature apron, but also our book of the month for February Dan Toomb's expectional The Curry Guy: Easy

Dan Toombs, The Curry Guy, has perfected the art of British Indian Restaurant cooking. In his highly anticipated new book, Curry Guy Easy, Dan shares the secrets of fuss-free curries, ones that can be made in half the time but still taste as good as the takeaway.

Dan has been besieged by requests for more curry house favourites, ones that can be cooked with very little equipment and faff, and without all the need for complex restaurant preparation. Here he shares long-awaited recipes for the likes of Chicken 65, Black Dhal, Aloo Chaat, Simple Dosas, Prawn Balti, Lamb Keema Saag, and many more. Whether it's getting your curry cooked and on the table speedily, or doing minimal chopping and mixing before popping into a pan to simmer away happily, Dan's dishes mean you spend less time on the washing-up and more on the enjoyment of eating.

For British Indian Restaurant food lovers all over the world, this is an essential guide to making their favourite recipes at home. Dan has spent years researching the methods and secrets of Indian chefs and here he distills that knowledge into a fabulous collection of 100 simple, delectable dishes.


Tomato Soup

In the Autumn of 2015 Rob & Jay were in the middle of their 4 month European foodie tour. During the Italian leg of their tour they came across this tomato sauce at a little restaurant called L'Antica Pizzeria da Michele "the sacred temple of pizza" in Napoli, the sauce was primarily used as the pizza sauce, but was also used as the soup, the pasta sauce and I am also pretty sure it was mixed into the cement that held the building together. 

This is our version of that sauce and we are very proud and please to share it with you. we use it for literally everything our whether it be our bolognaise, it is the base for our curries, lasagne, pizza, pasta or on its own it is a great fresh soup.


1kg Fresh vine tomatoes

2 large or 400g Red onion

100g Caster sugar

2 Tblsp Dried oregano

2 Red peppers

4 Cloves of garlic

2 Red chilli

200ml Virgin olive oil

20g Salt

30g Tomato puree

2 Tins of chopped tomatoes

100ml Cider vinegar


1x 5 litre+ pan we used our large frying pan the wider the base the better

1x Large baking tray

1x Wooden spoon

1x Tablespoon

1x Chopping board

1x Knife

1x Blender optional


  1. To start,  pre-heat the oven to 160 ℃, then chop your tomatoes in half then each half into 4.
  2. Peel onions and chop into same size pieces as the tomatoes, same with the peppers.
  3. Crush and chop the garlic
  4. Slice the chilli to taste if you like a little extra spice just leave the seeds in
  5. Add all these ingredients to the baking tray lined with some grease proof paper
  6. Sprinkle over the dried oregano, salt and the olive oil
  7. Place in an empty oven on the middle shelf for 35-45 minutes stirring every 15 minutes
  8. Once roasted, scrape the contents of the tray into a pan, add the tinned tomatoes, sugar and vinegar then bring to the boil
  9. Reduce the heat to a simmer and allow to simmer for about 20-30 minutes, the longer you allow it to simmer the deeper the flavour. Stiring every 5-10 minutes.
  10. The sauce can now be served as it is or blended until smooth depending on what dish you are using it for.  Either way you will not be disapointed



Cost of sauce ingredients Tesco 

1kg Vine tomatoes          £1.09

2 large/400g Red onion.  £0.63

100g Caster sugar            £0.30

 2 tblsp Dried oregano     £0.20

2 Red Peppers                 £0.90

2 Red Chilli                      £0.60

200ml olive oil                 £1.35

20g Salt                            £0.01

 30g Tomato Puree            £0.20

2 tins Chopped tomatoes  £1.00

100ml Cider vinegar          £1.25

 2 Cloves garlic                  £0.02  

                                Total: £7.55 

*prices are based on quantity needed