Mulligatawny soup with spicy potato wedges

Set the oven to 200°C/400°F/Gas Mark 6. Rub the lamb all over with 2 tsp of the curry paste. Put in a roasting tin, cover with foil, and roast for 45 mins. Set aside to rest for 10 mins or longer, then shred the meat.

Meanwhile, heat the oil in a large pan over a low heat, add the onion and cook for 5 mins until softened. Chop the carrot and parsnip into thick slices and the potato and pepper into 1cm (½in) chunks. Add to the pan and cook for a few minutes.

Increase the heat and stir in the rest of the curry paste, cook stirring for 2 mins, then pour in the passata and the stock. Season, bring to the boil, then reduce the heat, cover and simmer for 20 mins or until the veg are just tender. Add the rice and shredded lamb and heat through. Serve sprinkled with torn coriander leaves.

To make the potato wedges : Scrub the potatoes and cut into wedges (5-6 per person). Brush them all over with oil, put on a Teflon-lined baking sheet, sprinkle them with cumin seeds. Roast in the oven for 45 mins while the lamb is cooking, turning them halfway through cooking.