Bini Ludlow, from Midsomer Norton's Sweet Cumin, stars on ITV's Food Glorious Food
Bini Ludlow, founder of Sweet Cumin in Midsomer Norton, last night showed people at home how to spice up their mealtimes with a delicious curry recipe passed down from her mother on ITV1's Food Glorious Food on Wednesday, March 6 at 8pm.
Bini's TV appearance follows an exciting couple of years for the Midsomer Norton-based cook who runs classes teaching people how to create authentic Indian Gujarati food using traditional cooking methods.
Bini couldn't believe her luck when she received the letter inviting her to take part in the programme.
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She said: "I've never done anything like this before but my husband egged me on to do it. I was so shocked when I was invited to take part I nearly fell off the kitchen chair!
"Choosing a recipe was the hardest part, meat or veggie, my No Butter Chicken or something more unique?
"I decided to stay true to my heart and cook a dish that my mother taught me to make.
"My dish is The Ultimate Curry – West Country Slow Cooked Shoulder of Lamb with Tiger Prawn.
"This dish uses West County lamb and takes four hours to prep and cook; using sautéed home grown onions infused with a secret blend of spices, aubergines and tomatoes.
"The meat just melts in your mouth. Finally two large meaty tiger prawns are added to this dish to add a touch of luxury.
"Traditional family cooking and good home-cooked food is what I aspire to achieve everyday and hope to inspire in my students."
Bini grew up in Bradford West Yorkshire. She learnt traditional Gujarati cooking from her mother at the tender age of eight.
Bini was fortunate to have been surrounded by experienced home cooks, Bradford's diverse culture, and an array of Indian shops that were full of unusual exotic ingredients.
Staying true to traditional home cooking techniques has played a vital role in Bini's career to date.
She has worked in secondary schools, teaching young people how to cook creatively while ensuring that they understand the processes involved when cooking with spices.
Her real passion lies in producing delicious, colourful dishes that are easily replicated at home.
She believes that Indian cooking is about loving the ingredients and not rushing the process. If a dish is rushed the food never tastes as good as when time, effort and a little care and attention have been taken to prepare it.
Between 2005 and 2008 she spent in India providing further insight into her heritage and gave her the opportunity to see first-hand how women in India produce their cuisine using similar ingredients today.
Bini set up Sweet Cumin to pass on her knowledge to budding cooks, young and old, who want to understand the importance of using spices, trying new flavour combinations and how to create and develop their own dishes.
Cookery courses for adults come in novice, intermediate and advanced levels.
The novice course is also taught to school age children and at parties. Since then, Bini has diversified into a takeaway service and sells her own spice blends and chutneys too.
Bini has featured in the likes of Cook Vegetarian, Vegetarian Living, Crumbs and has also demonstrated at the WI (Women's Institute) and at schools across her home county.
She said: "All the other contestants on Food Glorious Food have been hugely motivational throughout the process
"I really hope the public enjoyed the show."
Hosted by Carol Vorderman, Food Glorious Food gives contestants the opportunity to win £20,000 and see their dish on the shelves of Marks & Spencer as voted for by the public.
Dishes prepared, each contestant has to face one of the Food Glorious Food judges: globe-trotting gastronome Loyd Grossman, food writer and historian Tom Parker Bowles, self-taught baker extrordinaire Stacie Stewart and WI top brass Anne Harrison.
Six contestants will reach the semi-final stages where the six regional winners of the heat episodes will be whittled down to two finalists who get one step closer to a dream come true.
Watch Bini live at 8pm, Wednesday 6th March at to see how she gets on in the South West regional heat.