With Simon Rhodes, of the Lobster Pot Fishmongers in Wood Street Food Hall

This weekend I took the family to Croyde Bay in north Devon.

The idea was to have a short break at the coast with plenty of rest and relaxation.

Ha, how stupid was I? With two small children with the energy of a puppy high on speed I had no chance of any rest. We did so much in such a short space of time I have come back feeling as though I have been away for several weeks.

During our mini-adventure we ventured into a local hostelry called the Thatch to take a short refreshment break from our manic itinery.

With a warm fire, buzzing atmosphere and an array of local ales to die for, I suddenly found myself drifting off into a new found karma and at peace with the world.

However, it wasn’t long before I was dutifully reminded that, with two small children in tow, a long sesh in the bar talking jibberish with the locals, singing folk songs, stoking the fire and dancing on the tables was not going to be on the itinerary.

I did manage to get a reprieve when I suggested that the menu looked good, pointing out that they had a Sri Lankan fish curry on offer.

So, a second visit was slipped into the itinery for the purposes of fish research.

It was a good choice because the fish curry was superb – well spiced, with pieces of hake, whole prawns, finished with coconut and served with boiled rice and an onion sambal. In fact, all our meals were very good, and plenty of it too.

I was so inspired that when we got home I did my version of a Sri Lankan curry.

As I didn’t have any fish to hand (disgraceful for a fishmonger, I know) chicken thighs were used, but please feel free to use fish for this recipe.

Blend together: 1 onion, 1tspn of cumin seeds, 1tspn of coriander seeds, 1 tspn of paprika, a couple of dried chillis, 4 cloves of garlic, some ginger, 2tspn of curry powder, some kaffir leaves, 2tspn of dried coriander, 2tspn of turmeric, a glug of fish and soy sauce and 4tspn of tomato puree.

Mixed into a paste, smother over the chicken thighs or fish and cook in the oven for about an hour on a medium heat. Stir in a tin of coconut milk and serve with fresh coriander.

After a long journey home, all the unpacking and with the kids in bed, my karma was restored!