Eating In

1 heaped tablespoon coriander seeds
1 level teaspoon cumin seed
½ teaspoon chilli flakes (or more)
1 teaspoon turmeric
¼ teaspoon fenugreek
1 medium onion, chopped
1 large clove of garlic split
1 large parsnip peeled and cut up
2 heaped tablespoons of butter
1 tablespoon of flour
1 litre of stock
¼ pint cream
Chopped chives and/or parsley
Grind or pound all the spices together, mix well and put into a small jar. (You won’t need all of this for the soup, but it’s a useful mixture.) Cook the onion, garlic and parsnip gently in the butter, lid on the pan, for 10 minutes. Stir in the flour and 1 tablespoon of the spice mixture. Cook for a few minutes, giving the occasional stir. Add the stock gradually. (Jane says to use beef stock but I’m sure Marigold Bouillon or any other stock would be ok). When the parsnip is really soft purée in a blender and dilute to taste with water. Correct the seasoning. Reheat, add the cream and serve scattered with chopped chives or parsley. You can add croutons fried in butter.