Mulligatawny Soup

1. Fry the finely chopped onion and carrot in the oil.

2. Add the crushed garlic, curry powder and ground coriander, and fry for half a minute until fragrant.

3. Add the diced chicken breast and stir until it turns white.

4. Add the lentils, grated apple and rice, then cover with water.

5. Cook for 30 minutes until the lentils collapse and the soup thickens.

6. Stir in the cream and season with salt and pepper.

Tip: A classic of British-Indian cooking – the apple gives that characteristic gentle sweetness behind the curry.