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{/googleAds} See below for a taste of Jane's winter warming new suite of leek recipe to tempt you…

Serves 4

Ready in 25 minutes

1 tbsp cumin seeds

40g butter

4 medium leeks, trimmed and sliced

Thumb-size piece fresh root ginger, peeled then grated1

Handful fresh coriander, stalks finely chopped

1 fat red chilli, de-seeded and finely chopped

1 large (250g/9oz) Maris Piper or King Edward potato, peeled and thinlysliced

175g/6oz split red lentils

1 litre pints chicken or vegetable stock

300ml pint semi-skimmed milk

4 tbsp half fat crème fraiche or creamy yogurt, to serve

How to prepare: Put a large saucepan over a medium heat then add the cumin seeds. Cook for2 minutes, or until toasty and fragrant.

Add the butter to the pan, let it melt and sizzle around the cumin, then stir in the leeks, ginger, coriander stalks and most of the chilli. Cover and let the flavours sweat together for 5 minutes.

Stir in the potato and lentils, then the stock and milk. Bring to a boil then simmer for 15 minutes, or until the lentils are soft.

Blitz the soup in the saucepan using a stick blender, then season to taste with salt and pepper. Ladle into bowls, add a swirl of crème fraiche oryogurt, then scatter with the reserved chilli, toasted cumin and coriander leaves. Enjoy with warm naan bread.

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