SPICY SWEET POTATO SOUP WITH LARDONS

Piment d’espelette is the poshest chilli on the planet, akin to cayenne but with a long sultry finish to it. Protected in origin, it can be sourced on Amazon and the excellent French online supermarket frenchclick.co.uk.

stirring occasionally, then add the garlic, cumin and piment d’espelette (or chilli flakes) and fry for a minute longer. Add the sweet potato and continue to cook for another couple of minutes, stirring frequently, then stir in the tomatoes.

★ Pour in the stock, bring to the boil, cover and simmer over a low heat for 20 minutes, by which time the potato should be meltingly tender. Purée the soup in batches in a blender, seasoning it to taste with salt.

★ Meanwhile, heat a large nonstick frying pan over a medium heat and fry the lardons for 7-8 minutes until golden, stirring frequently and adding the pumpkin seeds a minute before the end. Season with piment d’espelette (or cayenne) and drain on a double layer of kitchen paper.

★ Serve the soup with the lardons and pumpkin seeds scattered over.