Popular in North America but with French origins (it’s thought the name comes from the French word for cauldron - chaudron), chowder is a hearty meal in a bowl. Our curried vegetarian version uses cheap and cheerful winter veg and is just the thing to warm you up in the depths of January.

• 1 large onion or leek - finely chopped
• 1 large carrot - peeled and finely chopped
• 2 cloves of garlic - finely chopped
• 1 red chilli - seeds removed and finely chopped 
• 750g mixture of floury potatoes and parsnips - peeled and cut into bite-size pieces
• 1 lemon
• Roughly chopped coriander to serve
• 500ml milk (any type)
• 50g butter
• Natural yogurt to serve
• 400g tin of chickpeas - drained