So what do you do when a Leith trained food writer comes to see you?
1. Offer to cook them lunch.
2. Panic.
3. Lie down in a dark room, waiting for the rush of blood to pass and figure out what you are going to prepare. Let's face it, a sandwich is not going to cut the mustard.
On Thursday, we had a visit from Xanthe Clay, to talk to us and find out more about what she described as our "famous pans". You may already have seen some of the pictures she posted on Instagram.
As she was due to arrive, with photographer, at around noon, it would have been churlish to offer no more than a cup of tea and a biscuit, so I took the sound advice offered up by Bill Clinton in his 1992 campaign KISS, Keep It Simple, Stupid.
The weather being somewhat unpredictable at present, soup seemed like a good option; warming if the wind blew in from the North East, but full of Spring vegetables.
This is what I made and I am pleased to say everyone present had 2 helpings. What more could I ask for? The onion and olive focaccia was baked in a 10" Prospector pan and the photo is courtesy of Xanthe.
2 Tblsp rapeseed oil, we always use Bennett and Dunn
1 large onion
3 carrots
1 potato
1 can cannellini beans
1 x 400g tin chopped tomatoes
750ml water
4 sprigs fresh thyme
2 handfuls kale
1 handful wild garlic
1 tsp sugar
2tsp salt
Finely chop the onion. Cut the carrot and potato into 5 - 10mm dice, trust me, this is the hardest part of the whole recipe.
Pour the oil into a casserole or large pan and warm gently.
Add the onion, carrot and potato and cook over a low heat for 10 minutes. You do not want the vegetables to brown, just soften.
Add the drained beans, tomatoes, thyme, sugar, salt and water. Cover with a lid.
Simmer for 30 minutes.
Roughly chop the kale and throw into the soup.
Finely chop the onion. Cut the carrot and potato into 5 - 10mm dice, trust me, this is the hardest part of the whole recipe.
Pour the oil into a casserole or large pan and warm gently.
Add the onion, carrot and potato and cook over a low heat for 10 minutes. You do not want the vegetables to brown, just soften.
Add the drained beans, tomatoes, thyme, sugar, salt and water. Cover with a lid.
Simmer for 30 minutes.
Roughly chop the kale and throw into the soup.
Cook for another 10 minutes, then add the chopped wild garlic (omit this if it is out of season, when you can substitute spinach if you wish).
Let the garlic wilt into the soup and serve immediately.
© Netherton Foundry 2017
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