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 very good storecupboard standby supper from ” Veggie Family Cook Book” by Claire Thomson. Sauerkraut is fermented cabbage and it is now widely recognised that fermented foods can play an important role in supporting gut health.
A Central European Pasta dish which I found in ” Cook as You Are ” by Ruby Tandoh, although she credits it to a tweet from Romanian food writer Irina Georgescu.
