This is a delicious warming soup, a meal in itself. We suggest using a mild curry blend such as our British Curry Powder, but you could try our Madras, or indeed any other curry powder (not that we approve!). This is particularly good made a day in advance, adding the rice shortly before serving. Serves 4-6

• 500g/1lb beef mince

• 50g/2oz butter

• 1 medium onion, peeled and finely diced

• 1 large carrot, finely diced

• 2 sticks celery, finely diced

• 1 medium eating apple, peeled, cored and finely diced

• 25g/1oz flour

• 1 tbsp of Bit Spicy British Curry Powder (or Madras for extra heat - see above)

• 1 tbsp tomato puree

• 2 tbsp mango chutney

• 3 tbsp white vinegar

• 1.4 litres/2.5 pints beef stock (stock cubes are fine)

• 50g/2oz basmati rice

Method

1. Melt the butter in a large saucepan and gently fry the vegetables and apple until soft. Strain and remove from the pan.

2. Fry the mince in the juices left in the pan until brown. Add the curry powder and stir until fragrant.

3. Return the vegetables to the pan and stir in the flour, tomato puree, mango chutney and vinegar.

4. Add the beef stock and bring to the boil. Simmer for an hour.

5. Add the rice about 15 minutes before serving.

6. Taste and add salt and pepper if required. Add a little more vinegar if it is too sweet.

7. Serve with flat bread such as naan.