Instructions: Gently fry ginger, garlic and onion until onion softens.

Stir in curry powder and coriander and continue cooking for two or three minutes.

Add meat (or substitute) and cook for two minutes.

Stir in garam masala.

Mix cornflour with stock and stir into mixture to thicken it.

Stir in coriander, mashed potatoes and peas to make up the filling.

Cut spring roll wrappers into strips about 80mm wide.

Put a small dollop of mixture on leading edge and fold up as illustrated

(diagram needed here).

When all parcels have been made up, deep fry samosas.

Meanwhile, make up dipping sauce by mixing all dip ingredients.

Leftover potential: Once cooked they should be eaten immediately, but they may be deep-frozen once assembled and cooked straight out of the freezer.

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