Not all fussy eaters will go for this one by a long stretch but I’ve been really surprised at the number of kids who just wolf it down!

For the meatballs:

500g turkey thigh mince

2 large banana shallots, finely chopped

1 small red chili, deseeded and finely chopped

1 clove garlic, crushed and chopped

1 tblspn Thai red curry paste

1 tblspn lime zest or ½ tspn lime oil

4 tblspn panko crumbs

Thoroughly combine all the ingredients together and then roll into tight balls of 1 inch diameter.

Fry in a large flameproof casserole in about 2 tablespoons of flavourless oil until evenly browned all over.

Remove the meatballs from the pan and set to one side.

For the soup:

5 medallion rashers of unsmoked bacon, finely sliced

1 large red onion, finely chopped

3 garlic cloves, crushed and chopped

2 tblspns oil

100g butter

200g mushrooms sliced

800g tinned chopped tomatoes

400g tin pumpkin puree

500ml turkey or chicken stock

1 large green pepper, chopped into ½ inch cubes

1 cup red lentils

2 tblspns Thai red curry paste

Juice of 2 limes

1 tin coconut milk

2 red chilies, finely chopped (seeds according to taste)

1 cup Thai jasmine rice.

Melt the butter in the oil.

Fry the bacon, onion, garlic and mushrooms over a low heat until the onion is transluscent (about 8 minutes)

Add the rest of the ingredients bar the rice together with the meatballs and bring to the boil, reduce the heat, cover and simmer for 20 minutes.

Add the rice, cover and simmer for a further 15 – 20 minutes.

Serve in soup bowls with some fresh chopped coriander and coconut yoghurt.