Todiwala, chef patron of the Cafe Spice Namasté restaurant in London, was supported by his wife Pervin, an exceptional band of chef peers, and students from three of London's leading catering colleges. He describes the main course as "probably the earliest documented example of fusion cooking" – an Indian version of the British classic, shepherd's pie, called 'The Country Captain'. The rare sheep from North Ronaldsay in Orkney, which live purely on kelp and seaweed, was used for the slowly cooked mutton dish. The meat, cooked with spices in a red onion and tomato gravy, was topped with cumin flavoured mashed potato and baked. The dish will make further star appearances when Todiwala cooks it again on BBC1's Saturday Kitchen show on March 31 at 10am, and afterwards at Cafe Spice Namasté where, for every dish sold, £2 will go towards supporting Todiwala's adopted charities, Learning for Life and The Time & Talents Association.