This week’s soup is a real amalgam.

I marmalised  in the food processor: one leek, one parsnip, two sticks of celery, two carrots.  Into the slow cooker they went.

In the freezer were two bags of chicken and peapod stock, to make ris e bisi, but we decided to sacrifice them to the soup.  So into the slow cooker that went.  And two ladle’s worth of stock from the fruit gammon I cooked at the weekend (it was salty and very spicy, so any more would probably have been not very good).

Pete was getting some cold beef from the weekend’s pot roast ready for supper, so we hurled in the bones too. And finally, about a pint of last week’s soup, which had the lamb massaman bones in it.

Left it cooking overnight, and it smells rather good.