Vegetarian vori vori

Step 1: Heat 2 tbsp vegetable oil in a large pot over a medium heat. Fry 1 onion and 1 red sweet pepper for 7 minutes until soft. Add 2 cloves garlic, ½ tsp ground turmeric or a pinch of saffron and ½ tsp dried oregano and stir for 1 minute.

Step 2: Add 1 carrot, 10 ½ oz pumpkin and 6 ¼ cups vegetable stock, bring to the boil and simmer for 15 minutes until the pumpkin is soft and starting to melt into the broth.

Step 3: Meanwhile, mix 5 ½ oz fine cornmeal, 3 ½ oz hard cheese (Paraguayan queso or mature cheddar) and ¼ tsp salt. Ladle out ½ cup hot stock from the pot and add it gradually, stirring, until it forms a soft, moist dough that holds when rolled. Let it cool enough to handle.

Step 4: Roll into balls the size of a hazelnut, about 30. Common mistake: dropping them into rapidly boiling soup; they break apart. Keep it at a gentle simmer.

Step 5: Lower the heat so the soup barely bubbles, slip in the bori and simmer for 12–15 minutes without stirring hard, until they are soft right through and the soup has thickened. Season with 1 tsp salt.

Step 6: Serve in deep bowls with 2 tbsp parsley, and extra grated cheese if you like.