Soup, in my opinion, is ridiculously underrated. One of my all time favourite dishes is actually my Nan’s Boxing Day turkey soup. I could quite happily eat this every single day of my life, and if I didn’t need to buy an entire turkey each time to make it then I probably would. Such a simple recipe but packed with more flavour that you could ever imagine just makes my Nan’s soup the absolute best. See, that’s the thing with soups, they’re actually really easy to make but for some reason not many people seem to make their own any more. Instead it seems that people would rather the convenience of a tasteless and overly salted canned soup over a healthy, hearty home made version. This type of convenience is one I will never understand.
Pesto wasn’t something that was ever found in my fridge whilst growing up. I’m not sure why this was really. Perhaps my parents didn’t like it, or maybe they just never thought of buying it whilst out doing the weekly food shop. Whatever the reason was, it meant that until the age of about 13 I had never tried pesto.
Chickpeas really are a fantastically versatile ingredient. I use chickpeas a fair amount, mainly in currys and stews and sometimes when attempting hummus, although I just cannot get that recipe right. It’s one I’m working on though. Despite knowing that chickpeas are a great ingredient, it wasn’t until today that I really came to appreciate the vast versatility of the humble chickpea.
Once upon a time I used to be a true hater of coriander. I really found it difficult to eat and just couldn’t understand why anyone would deliberately ruin their food by adding such a horrible ingredient. For years I managed to avoid eating it and would check with restaurant staff before ordering any food to ensure my dish was coriander-free. It always was, well that was until I went travelling through South East Asia.