Perfect for a wintery day, mini onion bhajis are a great addition to this curried parsnip and pear soup from chef Luke Tippling. Ingredients: For the soup: 2 large parsnips, peeled and cubed 1 pear, peeled and chopped 10g of butter 1 onion, chopped 1 celery stick, chopped 600ml of vegetable stock 100ml of low fat natural yoghurt 2 tsp curry powder 1 pinch of salt 1 pinch of pepper For the mini onion bhajis: 1 large onion, peeled and sliced 1 tsp ground turmeric 1/2 tsp coriander seeds 1/2 tsp ground cumin 1 tsp gram flour 1 tsp salt 500ml of vegetable oil For the curry oil: 1 tbsp of curry powder 30ml of rapeseed oil 100g of rocket 1 dash of olive oil Method: 1 Place a pan over a low-medium heat. Melt the butter then add the onions and curry powder, cook for 2-3 minutes. 2 Add the parsnip and celery, cook for a further 5-6 minutes then add the pear. 3 Add the vegetable stock and bring to the boil. Lower the heat and simmer for 35-40 minutes. 4 Remove from the heat and add the yoghurt. Transfer the contents of the pan to a blender and blitz until smooth. Season and pass through a strainer into a saucepan and set aside. 5 For the bhajis, place the onion in a bowl and sprinkle with salt. Leave to stand for 4-5 minutes, until the onions release some liquid and soften. 6 Add the turmeric, coriander, cumin and flour to form a paste and leave for 5 minutes – if the paste does not hold together, try adding a dash of cold water. 7 Fill a small, deep saucepan to halfway with oil and heat to 170°C. Take a serving spoon and drop spoonfuls of the battered onions into the hot oil. 8 Cook for 2-3 minutes until golden and crispy. Remove from the oil and drain on kitchen towel 9 For the curry oil, place a frying pan over a low-medium heat and gently toast the curry powder in the dry pan for 1-2 minutes to release the aromas. Add the rapeseed oil, stir and heat gently for 3-4 minutes. 10 Remove from the heat and leave to cool, then pass through a fine strainer into a bowl. 11 Before serving, reheat the soup on the stove over a low heat. 12 Divide the soup into bowls and place a bhaji in the centre of each. Drizzle the curry oil over the soup and serve immediately. Recipe courtesy of Luke Tipping for Great British Chefs.