If you grow your own fruit and vegetables you learn to ride the wave of seasonal abundance.
There’s fresh food to use, stored and frozen too.
Lunchtime soups are a bit of a tradition here. Served with home made bread or sometimes scones.
Our leeks have done very well this season. So much so that we can begin harvesting early - which happened half an hour before lunch.
A young leek, stored Charlotte potatoes both washed, diced and simmered in a little oil.
Stock cubes and boiled water then all whizzed.
In with a can of coconut milk (80p).
A dash of chilli powder.
Grated nutmeg onto the surface before going to table.
Four servings.
Enjoy.