Boston bean soup.

Six of us are out to lunch today to celebrate friend W's 80th birthday.   The farmer is not included (an all girls do) so I am cooking him a turkey lasagne I bought at the coffee morning yesterday (cooked by Ann they are always delicious and I buy two - this time I have frozen one) and he will have yoghourt for pud.   He doesn't mind at all - I think he rather likes the idea of a couple of hours peace and quiet.

There will also be the remains of yesterday's soup which I made for tea when he came in from a shooting day.   The soup was delicious and was the Friday recipe published in The Times.   If you are interested I am sure it is available by going to the correct place on line - it is a Lyndsey Bareham recipe for Boston Bean Soup.   It is easy and quick  to make and although it has a lot of ingredients (red onion, carrot, cannelini beans (tinned), chopped tomatoes (tinned) dijon mustard, tabasco, lemon juice, it is ready to eat within half an hour - thick, main meal soup - very hearty and warming.   I served it with Paul Hollywood's par-baked rolls, which only take ten minutes in a hot oven and really taste like home made bread.
It may very well be the lunch I serve next Saturday when my friends P and D arrive (along with a crumble I intend to make during the week and freeze).

Keep warm (unless you live in the Southern Hemisphere where you need to keep cool (lucky you)).

The weather here is absolutely awful.   There is a strong North wind blowing, it is showery  and deeply dull.  The farmer has just laid the woodburner ready to light - can't be soon enough for me although I am going out in two hours.