Celebrity chef Cyrus Todiwala OBE cooked lunch for the Queen and the Duke of Edinburgh as the royal couple kick-started their Diamond Jubilee tour.

The chef-patron of Café Spice Namasté was supported by his wife, Pervin, as well as a brigade of chef peers and students from three of London’s top culinary colleges at the event, which took place yesterday at Kirishna Avanti school in Harrow, north London.

For the main course, Todiwala created an Indian version of the British classic shepherd’s pie called the country captain, which is made with slow-cooked mutton from a rare breed from the Orkney Island of North Ronaldsay – the animals live purely on kelp and seaweed.

The meat is cooked with spices in a red onion and tomato gravy, topped with cumin-flavoured mashed potato and baked.

Todiwala will prepare the dish on BBC1’s Saturday Kitchen on 31 March, after which diners can order it at Café Spice Namasté. The restaurant will donate £2 from every dish sold to support charities Learning for Life and The Time and Talents Association.

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By Janie Manzoori-Stamford

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