One of my favorite pastimes is to head up to bed early with a hefty pile of cookery books and sit with a steaming cup of (decaf) tea thumbing the pages for inspiration. In one of these sessions, I added Nigella Lawson's Simply Nigella to the top of the stack. I've flicked through it numerous times but rarely settle on a recipe to make, so I made it my mission to add at least one dish from this book.

As I love Southeast Asian food, this traditional Malaysian recipe for ayam masak merah was an obvious choice. Translated it means cooked-red chicken, (from a combination of tomatoes and chillies) although mine came out a little more pink than red and lacking the dry texture that Nigella describes. It was tasty nontheless and instead of rice, I served this chicken curry with braised gem lettuce.