This post will evolve over the next few weeks as a kind of scrapbook of some of our weekly menu plans, tips and as a diary of things we have tried or created during these strange times. We hope you will enjoy sharing it with us and maybe discover some new things to make with ingredients from the store cupboard and local suppliers and produce deliveries.
First up is our recipe for Fennel soup inspired by Jamie Oliver's in Veg. W suggest making extra as when cooled the soup will thicken and makes a fab white and spinach sauce which we used in later recipes over the week. The feathery fennel leaves can be kept and added to a salad or sprinkled over an open sandwich.
This recipe can easily be made vegan.
