Not only is soup the perfect meal to come home to when you’ve been out in the cold, but it’s also so easy – whether you get it out of a tin or cook it from scratch. And when it gets cold enough here in Wales we don’t sip soup, we slurp Cawl. In case you didn’t know, Cawl is a Welsh soup traditionally made with lamb and whatever root vegetables happen to be lying around in your cupboard (the word “Cawl” can also mean to make a mess of something). For this version I’ve spiced things up a bit; I’ve kept the base recipe traditional, but have flavoured the lamb and stock with some Indian spices and fresh coriander. It’s all served up with some toasted naan bread – yum!