Another soup from ” Greenfeast: autumn, winter” by Nigel Slater. I have also seen a version of this recipe where pork meatballs are added to the soup. You can use any stock you like for this soup- homemade, ready made from a supermarket or made up from bouillion powder.
A vegetarian version of the Swedish classic Beef Lindstrom from ” The Little Swedish Kitchen” by Rachel Khoo. The patties can be served with salad leaves, or some sliced avocado and crumbled feta. They also make very good vegetarian burgers served in a bun with some crispy Cos lettuce.
This is from ” A Taste of Home” by Angela Hartnett. If you like you can collect the seeds from the squash then wash and toast them to sprinkle over the salad before serving.
