“It was really important for me to be able to deliver big flavour in a deeply savoury and rich, plant based dish,” says Andi, "in the Caribbean, it's very traditional for us to cook plant based dishes."
Andi serves her mushroom curry loaded onto crisp, golden turmeric fries and topped with crispy shallots, toasted coconut, fresh coriander, chilli and spring onions. “Doing curry loaded fries is a bit of a nod to chips and gravy – because who doesn't love chips and gravy?!” laughs Andi. “It brings together both my Englishness and Caribbeanness in one, hedonistic dish.”
Andi serves her mushroom curry loaded onto crisp, golden turmeric fries and topped with crispy shallots, toasted coconut, fresh coriander, chilli and spring onions. “Doing curry loaded fries is a bit of a nod to chips and gravy – because who doesn't love chips and gravy?!” laughs Andi. “It brings together both my Englishness and Caribbeanness in one, hedonistic dish.”