DON'T let the hot weather deter you from enjoying a delicious curry.

People in Asian countries eat spicy meals in hotter temperatures than we'll probably ever experience in East Lancashire and your tastebuds will be revived if you've been living on salads and ice cream.

You can, of course, make your own sauce, but if time is short try a jar of Shere delight with your meat or vegetable base. Shere Khan has a range of sauces for every palate, from jalfrezi, made with mixed peppers, tomatoes and chillies to korma, mild and creamy with a hint of coconut.

KEEMA SAAG AND CORN RICE

Keema saag:

1 jar of Shere Khan karahi sauce 225g minced lamb

1 onion, chopped

Knob of butter or 1 tbsp vegetable oil

400g tin of spinach

Corn rice:

110g rice

onion, chopped

55g vegetable oil 1 medium size tin of sweetcorn

water

1 tsp salt for every 110g rice

Wash the rice and leave to soak in water for hr. In a saucepan gently fry chopped onion, the minced lamb and fry for 5mins. Stir in karahi sauce and cook for 20mins. Add spinach and cook for 5mins.

Meanwhile, fry half a finely chopped onion in a medium pan in two tblsp of vegetable oil until golden. Add one cup of water and salt to taste.

Drain off rice and add to fried onions. Stir in extra water until it rests approximately 2in above the rice and ensure onions are mixed in. Do not stir rice again until you are ready to serve it.

Boil rice until water begins to reduce and 'holes' appear in the top layer. Spread the sweetcorn on top, cover, then leave to simmer on a low heat for 20mins until all the water is absorbed.

Preparation time: 10mins. Cooking time: 30mins. Serves four.

THE number of restaurants offering two meals for the price of one is growing.

A Hi-Life Diners Club survey showed that many of its 50,000 members in the North West wanted more unlimited weekend access to restaurants.

Some of the East Lancashire restaurants now accepting members on a Friday and Saturday night are the Ram Inn, Burnley, Dumb Waiter, Todmorden, Mish Mash, Cliviger, The Forest Inn, Burnley, Auberge, Blackburn, the Brown Cow, Oswaldtwistle, Othello's, Darwen, Valentino's, Burnley, The Buck Inn, Gisburn, Springside Cottage, Rossendale, Hark to Bounty Inn, Clitheroe and The Basement, Accrington.

Annual membership to Hi-Life costs £38.95, with discounts seven days a week. Call freephone 0800 389 2029 for further information.