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Pappa Al Pomodoro
Carrot and Orange Soup
Roasted Pumpkin Soup
Soda Bread
Pears in Lemon Juice
Primrose Salad
Proper High Tea
Herb Pikelets and Orange Caviar
Bananas in Pyjamas

Pappa Al Pomodoro

Wrap up warm and take a bowlful of this to eat outside on days when the temperature is cold but the sky is blue. 

800g plum tomatoes or tomatoes on the vine
2 tbsps olive oil
1 leek, finely chopped
1 tsp paprika
1 tsp tomato purée
10 basil leaves
1½ litres homemade chicken stock
Salt and pepper
500g homemade or good-quality wholemeal bread
For serving – grated parmesan cheese

Put the tomatoes in a large bowl and pour on enough boiling water to cover. After a couple of minutes, drain the water off and peel off the skins and chop roughly.
Place the olive oil, leek and paprika in a large saucepan and cook gently without browning for 10 minutes. Add the chopped tomatoes, tomato purée and torn basil leaves. Stir to mix the ingredients and simmer for a few minutes. Add the stock, and salt and pepper to taste. Bring to the boil and then crumble in the bread. Reduce the heat and leave to simmer for 1 hour.
This can be eaten hot, warm or cold with some grated parmesan cheese and freshly chopped basil.