Mulligatawny

Quite simple to make - I like recipes where the main instruction is to bung all the ingredients in a saucepan and walk away. When ready, you have to force the pan's contents through a seive which is quite hard work. And if you're an idiot (ahem), you'll use the same spoon to push the contents through as you do to stir the result and transfer all the bits into the sieved result.

What the recipe gave in simplicity, it took away in completeness. No mention of how much water, indeed ANY water to use. I used about 100ml of my own frozen chicken stock (use those carcasses!) and about a pint of water.

Great balance of spice, though I've never had Mulligatawny before so I have no reference.