Today I… spent most of the afternoon in the kitchen.
I made split pea and ham soup – recipe here and also leek and potato soup; 12 portions in all, packaged up and frozen ready for weekday lunches.
I don’t use a recipe for leek and potato, it’s so easy, it barely counts as cooking! You can be pretty flexible – increase proportions to make more.
Sweat chopped leeks in some butter or oil, add a couple of celery stalks, finely chopped. I have also added carrots before if I had some that needed using up. Peel and chop some potatoes into smallish cubes, add to the pan with some stock ( chicken or vegetable) and bring to the boil. Simmer until potatoes are cooked- about 20 minutes. Add a splash of milk and blitz with a stick blender. Taste and adjust seasoning. If its too thick, add a bit of hot water.
I also made pot roasted pork belly in cider with Jamie’s cauliflower and broccoli cheese.
And the best thing is…lovely leftovers for tomorrow night!
