1 heaped tbs coriander seeds

1 level tsp cumin seeds

1 dried red chilli, or 1/2 tsp chilli flakes

1 rounded tsp ground turmeric

1/4 tsp ground fenugreek

1 medium onion, chopped

1 large clove garlic, split

1 large parsnip, peeled and cut up

2 heaped tbs butter

1 tbs plain flour

1 l beef stock

150ml cream

chopped chives or parsley

Whizz the first 5 ingredients in an electric coffee mill, or pound them in a mortar; mix the ground with the unground spices in the mill or mortar so they have a chance to blend well together. Put the mixture into a small jar - you will not need it all for this recipe, but can use it up with lentils or spinach.

Cook the onion, garlic and parsnip gently in the butter, lid on the pan, for 10 mins. Stir in the flour, and a tbs of the spice mixture. Cook for two minutes, giving the whole thing a turn round from time to time. Pour in the stock gradually. Leave to cook. When the parsnip is really tender, puree in the blender then return to the pan and dilute to taste with water. Correct the seasoning. Reheat, add the cream and serve scattered with chives or parsley.