Soon we will be thinking spring. The days are teasing with a little more light in the morning and evening but there is still plenty of cool weather ahead to enjoy good winter fodder. It would be rare at this time of year for a few days to go by without some form of soup appearing on our table. Often I'll make a spicy pumpkin or vegetable one, with enough to last for lunches. We serve it accompanied with bread that's been topped with gruyere and then grilled.
An organised male friend of mine makes enough pumpkin and coconut soup to last him for weeks. He packages it into containers, labelled and frozen, so they are ready to take out each day. Homemade is just so much better and so easy.
The dishes on these pages this week are hearty, easy and tasty, created with men in mind.
Meat cooked on the bone is so succulent and juicy. In this Portuguese bean soup, the meat from the ham hock contributes to the chunky texture, along with the vegetables and beans. Cabbage, added at the end, is optional - it's not everybody's favourite. But don't go without the chorizo or another spicy sausage. Traditionally, red kidney beans are used but I have opted for cannellini. If you feel the soup is a little thick, add more liquid. This is a hearty meal in itself that's great with hot bread to mop it up.
