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Curry sauce is considered a local speciality in many parts of the UK, with the variation between sauces a hotly disputed topic. If you are making Josh Eggleton's curry sauce recipe be sure to pair it with some heavenly chunky chips.
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Place a pan over a medium heat and melt the butter. Add the shallots and garlic, cook until soft then add the spices and sliced chilli. Cook for 8 minutes
Add the carrots to the pan and stir to coat in the spices. Add the water, bring to the boil and simmer until the carrots are very soft. If all of the liquid evaporates, add a splash more water
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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The Pony and Trap curry sauce
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