Toss them into a large pot and add the chicken stock.

Bring to the boil, reduce the heat and let bubble gently for about 40 minutes or until the carrots are tender.

Mix the carrots with a stick blender, add the juice of the 2 limes, the cream and mix again. Toss the pressed half limes into the soup, stir, and allow them to infuse for 5 minutes.

Take the limes out, stir well and season to taste. Serve with freshly chopped coriander, grated cheese and croutons.

Cut the butter into small chunks and melt it in the honey and milk in a large saucepan over low heat. Stir regularly.

Meanwhile, mix the flour with the baking powder in a bowl.

Take the saucepan off the heat and add one by one the sugar, flour, egg, ground almonds and spices, mixing well after each ingredient has been added.

Butter and dust with flour the inside of a loaf tin and pour the mixture into it.

Bake for 45 minutes. 30 minutes or so into the cooking, cover the tin with aluminum foil to prevent the top of the loaf from burning (honey is very reactive to heat). The timing of this may vary depending on your oven, so keep a regular eye on the loaf as it bakes and as soon as a nicely browned crust has formed, cover it.

Serve warm or cold dusted with icing sugar and eat on its own or with apricot jam or marmalade.

Bring a large saucepan of water to the boil.

Slice finely the cauliflower and toss it into the boiling water. When the water starts boiling again, add the peas and simmer for 4 minutes, or until both peas and cauliflower are tender.

Drain the water out and whizz into a purée using a hand blender. Stir in the butter and season to taste. You may want to add a bit of milk if you find the purée a bit thick.

Chop the 1/2 onion and sauté in the olive oil in a large frying pan on medium-low heat, until translucent. Add the meat and curry. Mix well and cook until the meat is browned through, stirring regularly to spread the heat, for about 5-7 minutes.

While the meat is cooking, lay a sheet of grease-proof paper on your oven tray. Sprinkle the cheese into four 10 to 12 cm disks and bake for about 6-8 minute or until the disks start to brown. Take out of the oven, let cool for 1 minute or so and delicately peel off the paper.

Layer the meat and the mash on the plates (I used a small pastry ring to do this), or you can just serve a dollop of mash with meat on top and cover the whole thing prettily with a golden cheese disk.

After 5 minutes, add the honey, curry and coriander seeds and sauté for another 3-4 minutes.

Add the stock and cream, bring to a boil, and simmer uncovered for 30 minutes or until the artichokes are tender.

Correct the seasoning with a bit of pepper (you should not need to add salt since the stock is already salty) and blitz into a smooth velouté. I personally like to leave a few pieces in it to add texture.

Serve with freshly grated or shaved parmesan and a sprinkle of paprika for a bit of colour.