Spiced beef and sweet potato soup with celery gremolata

Heat 2 Tbsp of the oil in a large, heavy-based saucepan over a high heat. Add beef and cook, stirring occasionally, for 10 minutes or until well browned. Set aside on a plate.

Put 2 Tbsp oil, onion, garlic and celery sticks in same pan. Cook, stirring occasionally, over a medium heat for 5 minutes or until onion is soft. Stir in tomato paste, ginger, cumin, cinnamon, turmeric, chilli and honey, cooking for 1 minute or until it begins to stick to base of pan.

Return beef to the pan with sweet potato, tomatoes, barley, stock, 750ml water and bay leaf, then bring to a simmer. Cook for 1½ hours or until barley is tender and beef is falling apart.

Meanwhile, to make celery gremolata, put ¼ cup of the celery leaves in a medium bowl, discard the remaining. Stir in parsley, lemon zest and juice, the extra 2 Tbsp oil and extra garlic, and season.

Ladle soup into serving bowls and serve topped with celery gremolata.