The English have always been fond of highly spiced food, a taste which can be traced back in our cooking to medieval times and which can be seen today in our pungent commercially prepared sauces and mustards.

This tasty curried broth belongs to the early nineteenth century and is part of the heritage of the British Raj. English people who spent years in India grew to love the local spicy food and brought back their favourite recipes which were adapted in the Victorian kitchen.

Try this soup accompanied by the large spicy crisps called Poppadoms for another exciting taste of India

Serves 6

1 medium onion, skinned and finely chopped

125 g (4 oz) carrot, peeled and finely chopped

125 g (4 oz) swede, peeled and finely chopped

1 small dessert apple, peeled and finely chopped

50 g (2 oz) streaky bacon, finely chopped

50 g (2 oz) English butter

25 g (1 oz) flour

15 ml (1 level tbsp) mild curry paste

15 ml (1 level tbsp) tomato puree

30 ml (2 level tbsp) mango chutney

1.4 litres (2 1/2 pints) beef stock

5 ml (1 tsp) dried mixed herbs

pinch of ground mace

pinch of ground cloves

salt and freshly ground pepper

50 g (2 oz) long grain rice

150 ml (5 fl oz) fresh double cream

1.  Melt the butter in a large saucepan and fry the onion, carrot, swede, apple and bacon until lightly browned.

2.  Stir in the flour, curry paste, tomato puree and chutney. Cook for 1 - 2 minutes before adding the stock and seasonings.

3.  Bring to the boil, skim and simmer, covered, for 30-40 minutes. Sieve the soup or puree in a blender.

4.  Return the soup to the pan, bring to the boil, add the rice and boil gently for about 12 minutes, until the rice is tender.

5. Adjust seasoning. Stir in the fresh cream, reserving a little. Do not boil. Pour into a tureen or bowls and swirl with cream.