Perfect for the winter weather, here’s the Lentil and Bacon soup recipe I filmed for SuperScrimpers today, that the film crew devoured so enthusiastically.
6 rashers smoked streaky bacon, finely chopped
1 celery stick, finely chopped
3 medium carrots, yes, you guessed it, finely chopped
1/2 an onion, unsurprisingly it needs to be finely chopped once again
Plate full of ham or bacon bones from the butcher (usually free)
250g lentils (I use red but you can use any type)
First of all, boil the ham or bacon bones with about 2 litres of water in a large pan. Simmer for 30 minutes, then remove the bones, and you will have an extremely tasty stock with very little effort at all. Next, in a separate pan, fry up the bacon, onion, celery and carrots until they are all soft and the bacon is opaque. Add the lentils and stir, and finally add the stock. Simmer for about 20 minutes until the lentils are cooked, and serve with crusty bread.
Home made yoghurt recipe
Small pot live natural yoghurt
Heat the milk to 45 degrees celsius, which is basically the temperature you can leave your (clean!) finger in for 20 seconds without hurting yourself. Put two tablespoons of the live yoghurt into a very clean dish, and then add the heated milk little by little, whisking it as you go. Put a clean tea towel over the top and leave the whole bowl in your oven for 8 hours, or overnight. The oven needs to have its pilot light lit (gas) or on the lowest possible temperature (electric). After the yoghurt has set, whisk it very gently and then put it into the fridge for a few hours until cooled. Delicious with jam, honey, nuts, grated chocolate, chopped preserved ginger or maple syrup.
If you want to make something called yoghurt cheese, strain the yoghurt though a clean tea towel into a dish for a few hours, until all the whey has come out. The remaining solid mixture can be spread on toast and is delicious with apricot jam. You can use the whey to make porridge.