Many people think that ballerinas survive on a lettuce leaf or two and an apple – but nothing could be further from the truth.

Dancing the lead role of Anne Lister in Northern Ballet’s premiere of the ballet Gentleman Jack, Gemma Coutts freely admits that not only does she love food, but she needs to “fuel her body", especially when she’s performing.

“I need all the calories I can get, and even if I don’t feel hungry, I need to force myself to eat," says Gemma, who hails originally from New Zealand and was brought up in Thailand before coming to London to finish her ballet training.

Gentleman Jack is going on a long tour after premiering at The Grand Theatre in Leeds. “This means I tend to eat at odder hours than I do when I am back at base," says Gemma.

When Gemma is performing, she makes sure she has breakfast at around 9.00am to 9.30am, which is roughly two and a half hours before class.

“My breakfast is usually toast with Vegemite or peanut butter followed by fruit, which sets me up for the morning."

At around 1.00pm, Gemma has a muesli bar snack and more fruit.

“It’s usually around 5.00pm when I have a late lunch," says Gemma, who admits it's usually leftovers or a specially made extra portion of what I had for dinner the day before.”

After the show, it's usually between 10.30 and 11.00pm when Gemma has her dinner. Which is usually an Asian rice dish, noodles or pasta.

"My partner Sam makes this, as I am just so tired. He loves cooking, but at the weekends when I am not working or on my days off, we tend to cook together. ”.

Gemma never really took to cooking as a child. “My dad used to cook, and I did watch him but never participated in it, although I did design some of the food, like the curry puffs.

Growing up in Thailand I enjoyed the best of both worlds as regards cuisine, as my dad is half Malaysian and half New Zealander.

It was not until she was 17 or 18 that Gemma had to learn to cook for herself as a student studying dance. “I was always ringing my dad for tips, recipes and instructions," Gemma laughingly recalls.

Now Gemma’s cooking skills have vastly improved, but she admits, “I am terrible at baking. During lockdown I tried making banana bread, but every time it came out burnt despite following the cookery book recipe.”

Despite being based in the UK, Gemma still loves to visit her dad and family, who now live in Jakarta.

“We enjoy a simple, comforting meal of chicken and rice, Malaysian style. It’s the fact that the meal brings all the family together that makes it so special and memorable for me."


Gemma’s Quick & Easy Curry Puffs (Chicken & Potato)

These are perfect when you’re busy (hello ballet rehearsals!) because using ready-made puff pastry makes everything faster and easier.

Make the Curry Filling

Ingredients
Large white onions (2 is about right) – finely chopped
Garlic – about 6 large cloves, finely chopped
Ginger – about 1 inch, finely chopped
Chicken breasts – about 4 large, cut into small cubes (about half the size of the potato cubes)
Potatoes – 2 medium, cut into small cubes
Curry powder – 3 heaped tablespoons
o Best option: Babas Meat Curry Powder (very fragrant, so you usually don’t need extra spices)
Coconut cream/milk – 1 tin
Sunflower oil – for cooking
Hot water – up to 1 glass, if needed
(Optional) Salt to taste.

Method

1. Heat sunflower oil in a pan on medium heat.
2. Add onions, garlic, and ginger. Cook gently until softened and fragrant (don’t rush this—this is where the flavour starts).
3. Add the chicken and potatoes. Cook for around 15 minutes, stirring often.
4. Sprinkle in the curry powder and stir well so everything is coated.
5. Pour in the coconut milk/cream and stir. If it looks too thick or the potatoes need more time, add a glass of hot water.
6. Simmer and keep stirring until: the potatoes are cooked, and most of the liquid has evaporated, so the filling is thick (not runny).
7. Cool completely.*
*This part matters: curry puffs are easiest when the filling is cold, and the coconut has firmed up a bit.

Assemble the Curry Puffs. What you’ll need

Puff pastry sheets (store-bought is perfect) Usually 5 sheets per pack
1 egg, whisked (for egg wash)
Fork (to seal edges)
Baking tray + baking paper

Method

1. Preheat oven to 200°C.
2. Take out one pastry sheet at a time and let it sit for 2–3 minutes until flexible (don’t leave them all out or they’ll go soggy).
3. Cut each sheet into 4 equal squares.
4. Place a spoon of cold curry filling in the centre of each square.
5. Fold over into a triangle/rectangle and seal the edges with a fork. 6. Put on a tray lined with baking paper.
7. Brush the tops with whisked egg for a lovely golden glow.

Bake

Bake at 200°C for 8–10 minutes o (Timing depends on whether your oven is fan-assisted—keep an eye on them.)
They’re done when they’re puffed and golden brown.

Little Tips
Cold filling + cold-ish pastry = easiest to handle.
If the filling is runny, the pastry can split—so let the curry reduce properly.
Make the curry a few hours earlier (or even the day before) for best results. That’s it — homemade curry puffs, Gemma-style

Gentleman Jack premieres at Leeds Grand Theatre from 7 to 14 March.
It then tours:
31 March – 4 April Sheffield Lyceum
13–16 May Nottingham Theatre Royal
19-23 May Sadlers Wells London
27-30 May Norwich Theatre Royal
4-6 June The Lowry Salford Quays
3-5 September The Alhambra Bradford