William Hague may be no stranger to the world of champagne and canapés - but nothing gets his tastebuds tingling like a homemade curry.
Perhaps it is not such a surprise from a Yorkshireman who claimed as a teenager he could down 14 pints in an afternoon!
The Conservative Leader of the Commons says he finds cooking a relaxing distraction when at his constituency home in Richmond, North Yorkshire.
And he tells Stir it up it is the ONLY time his Welsh wife Ffion will allow him to enter the kitchen!
He says: "Ffion usually does the cooking at home. We love roast lamb and Yorkshire puddings - I could eat that every day of the week.
"But chicken tikka is my speciality, so that's the only time I'm allowed in to the kitchen!"
The long-standing politician, who has been an MP since 1989, developed his taste for Middle Eastern spices during his stint as foreign secretary.
He adds: "You get some of the finest food in the world in India. It is great at an Indian state banquet where they actually serve Indian food. Some countries like to impress you with Western food. I love Indian food."
William's Chicken Tikka
>> Serves 8
- 280g chicken, cut into small pieces
- 3 tbsp Tikka Masala paste
- 1 tbsp butter
- ½ tsp cumin seed
- 2 tsp curry powder
- 2 green onions, chopped
- ½ bell pepper, chopped
- 2 tbsp plain yogurt
- 2 tbsp tomato puree
- 300g Basmati rice, boiled
- 1 tbsp coriander, chopped
- 1 tbsp Garam Masala
- Salt to your taste
- Coat the chicken in Tikka Masala paste and leave in the fridge for as long as possible to intensify the flavour.
- Heat butter in a large pan.
- Fry cumin seed and curry powder for 10 seconds.
- Add green onions and pepper. Stir-fry for three minutes. Add the yogurt and tomato puree and stir-fry for a further one minute.
- Add the chicken and stir for three minutes.
- Add the boiled rice and stir carefully.
- Add Garam Masala and chopped coriander and salt to taste.