Shanta, who taught me this particularly delicious and comforting dahl recipe, has been the chef at The Sun House in Galle for over 10 years. He has a wonderful repertoire of recipes, many of which he shared with me. Mr Bell at the English market in Cork sometimes has fresh curry leaves as does the Asia market in Dublin. Freeze some as a stand by when you can get them, otherwise use dried.

Rick Stein who visited a few years ago was also ‘blown away’ by Shanta’s food at the Sun House. Who would have thought of making curry from beetroot?

TRAVELLERS are forever seeking the perfect little place far from the madding crowd. For some it’s a deck chair under a huge umbrella on a palm-edged beach in the Caribbean. Others seek adventure, ancient monuments or a glimpse of endangered wildlife. I myself am in search of tranquil surroundings, cool crisp linen, freshly squeezed juices and of course good food.