A restorative chicken broth, also known as ” Jewish Penicillin” from the New Covent Garden ” Book of Soups”. It is also traditionally eaten on Shabbat. It’s even better the day after you make it and it freezes well. You can also use a chicken carcass to make the soup.
An irresistible combination from ” Sea & Shore” by Emily Scott. Serve as a snack or light supper. You need a good quality strong cheddar- Keens is recommended if you can get it.
An easy dish from Pasture restaurant in Bristol, which I found in ” The Bristol and Bath Cookbook”. It will serve four as a starter. Serve with hunks of warm sourdough to mop up the juices.
A delicious snack or supper from Nigel Slater’s ” Greenfeast:autumn, winter” . You could also use Shropshire Blue or Stichelton cheese, but leave out the mustard and add a little more cream .
A very good fish soup from Trine Hahnemann.You do need a good stock, so allow plenty of time to prepare this and sweettalk your fishmonger into giving you the fishbones!
