It is cold.
I have been forced into buying proper thermals, the best money I have spent for a while.
and now is the time for soup.
Adapted from a recipe from Ottolenghi's newest book, Jerusalem.
His is burnt aubergine, which involves wrapping your gas burner with foil, and burning the skins in the flame, and who wants to faff about with that? and his doesn't have pancetta, mine almost didn't, who can resist eating the crispy bits whilst you do the rest? Not me.
Roast aubergine and tomato and pancetta soup, with apologies to Yottam
4 cloves garlic
juice of a lemon
1 tbsp cumin seeds crushed
1 tbsp tomato puree
1 tin tomatoes
fill the empty tomato tin with chicken or vegetable stock
then fill it again with water
Roast the aubergine, whole, in the oven at 250 degrees C until the skin in crisp and the flesh very soft. (one of mine exploded, fear not if this happens)
Meanwhile in a big saucepan fry the pancetta until crisp, put to one side and fry the onion and cumin and later garlic in the rendered fat.
After some time, add everything else and simmer.
Scoop out the aubergine flesh and add to the pan.
Pour into bowls
titivate with oil and what is left of the pancetta that you didn't eat.
and whilst you have the oven on
roast a chicken
and watch the sunset.