Mulligatawny Style Soup and Spiced Broccoli

Stir the vegetable stock paste, red split lentils and water for the soup (see pantry for amount) into the pan.

Bring back to the boil, then lower the heat and simmer until the lentils are tender, 15-20 mins. Stir occasionally to make sure they aren't sticking to the bottom of the pan.

Meanwhile, cut the broccoli into florets (like small trees), halving any large ones.

Pop the broccoli florets onto a large baking tray. Drizzle with oil, sprinkle over the remaining North Indian style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the top shelf of your oven until the edges are crispy and slightly charred, 12-15 mins.

When the soup has about 5 mins remaining, sprinkle the naans with a little water and pop them into the oven to warm through, 2-3 mins.

When the lentils are cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir through the mango chutney and creme fraiche. Season with salt and pepper, then remove from the heat.