The Savoy cabbages and the leeks in the large boxes are locally grown. The potatoes are ‘Maris Bard’ normally dug as an ‘early’, but if left to develop they make a decent baker. The peppers and celery are from Spain and the lettuce is French; more imported produce than we’d normally use but we do have a month of very traditional British veg ahead of us.
Based on a recipe from the ‘Moro’ restaurant; Spanish cooking showing the influence of North Africa. You need good quality bread, preferably sourdough or ciabbatta for its strong chewy texture, and preferably a few days old. The dish improves for being made a day in advance but don’t add the bread until just before serving. Bear this recipe in mind next time you get some kale as it works very well in place of the cabbage
1 onion chopped,
2 sticks of celery chopped,
2 carrots peeled and sliced,
4 tbsp olive oil,
3 cloves garlic finely chopped,
2 tsp caraway seeds (or try fennel or cumin seeds),
1 tin chopped tomatoes,
1 tin borlotti beans or something similar,
300g savoy cabbage or kale chopped,
200g bread in cubes,
salt, black pepper and chopped parsley if you have some ...
Heat 2 tbsp oil in a pan and fry the onion, celery and carrots until softening and beginning to colour.
Add the garlic and seeds and cook for a minute, then add the tomatoes and their juice, the cabbage, a cup of water and the beans in their juice.
Simmer until the vegetables are tender, adding more water as necessary.
Season well with salt and pepper and, just before serving, add the bread.
The bread will soak up a lot of liquid, and although the soup is intended to be thick you may need to add a little more water.
Sprinkle on the parsley and drizzle on some more olive oil.
This Week’s English apples are a mixture of ‘Red Pippin’ and a new one called ‘Crimson Pink’. The oranges are Italian ‘Navels’; they should be getting sweeter now but are generally best after Christmas.