Dan Partridge describes himself as a “massively keen foodie who loves to cook”.

Currently playing Charlie, the factory owner, in the new production of the musical Kinky Boots, now on a national tour, he admits that its “a struggle to try and cook when you are touring”.

“You are either staying in hotels or apartments and in the case of the latter there are few utensils and things that you need to cook a meal like you have in your own kitchen at home”.

But when Dan is at home he loves to cook for himself and his partner. “I cook a huge variety of different things from traditional roasts for Sunday lunch to risottos with prawns. I also cook at host of Asian Fusion dishes using lots of different spices”.

Dan’s first interest in making food was inspired by his mother, who he admits is a very good cook. “As a child I used to help her baking and preparing food and I must admit I really did enjoy it”.

Further inspiration in cooking skills came when he was a drama student and worked part-time at a green grocers. “The owner was a chef and he taught me how to use a knife and all about what goes with what.

“I loved going down to the wholesale market with him at 6.00am in the morning and my time working in the shop was a real education in the art of food preparation”.

On tour Dan has a varied eating regime depending on whether it’s a two show or one show day.

“I always start the day with a Greek Yoghurt, Fruit, Berries, Granola and lots of coffee and then during the day I refuel after the first show if it’s a two show day.”

Dan doesn’t like bland food and tends to vary what he eats during the day from rice and chicken to artisan sandwiches “I like to try something new each day and have my main meal after the last show”.

But one meal that Dan will always remember is one he had whilst on holiday in Sri Lanka. “It was at a beach side café where they prepared every dish fresh for the customers and it took quite a lot of time. I had a banana curry and it was just totally amazing”.

Beef with Mushrooms and Egg Noodles


Ingredients:
60g Chinese dried mushrooms

2 shallots, chopped

3 cloves of garlic crushed

1 tablespoon of grated fresh ginger

2 small fresh, red chillies, chopped

1 teaspoon sesame oil

20g ghee

500g minced beef

1 medium red pepper sliced

250ml coconut milk

400g fresh thick egg noodles

2 tablespoons vegetable oil.

Method
Place mushrooms in heat proof bowl, cover with boiling water, stand 20 minutes.

Drain mushrooms and discard stems, chop caps. Blend or process mushrooms, shallots, garlic, ginger and chillies until finely chopped

Heat sesame oil and ghee in pan, add mushroom mixture, cook, stirring for 2 minutes. Add mince, cook, stirring until well browned. Add pepper and coconut milk, cook, stirring until pepper is just soft.

Add noodles to large pan of boiling water, boil, uncovered about 3 minutes or until tender; drain. Toss noodles in vegetable oil, serve with mince mixture

The recipe serves four.

Kinky Boots is at: -

Leeds Grand Theatre 20th May – 24th May

Sheffield Lyceum 24th June – 28th June

Sunderland Empire – 2nd December – 6th December