Based loosely on a Mulligatawny soup recipe, this has a really flavoursome base, with apple, onion, carrot, and some mild chilli warmth from ancho and chipotle chillis. We then pack some more flavour in with spices and treacle. It's like a rich, smooth pickly flavour, with as much warmth from the ground black pepper as the chillis themselves.
It's super-tasty over roasted vegetables, or to add some flavour to pies or pasties, great on a sausage roll, have it with cheese on toast, add a splash to your apple sauce with roast pork, or have it with haggis or black pudding.
