Soup for a Winter's Morning

We are but four days past the Winter Solstice – the weather is cool enough to make hot, hearty breakfasts a very welcome start to the day.

This morning's offering was a pair of my butcher's best pork sausages, slow-fried to lose most of the fat, cut up and served in the juice that remained from the day-before-yesterday's evening meal: a stew, goulash-like, but with a little fenugreek. This spicy juice went an absolute treat with the relatively plain sausages – better than previous attempts at a similar dish, using different left-over juices.

For the record, the original stew was based on strained, fresh chicken stock and seasoned with (in order of quantity): garlic, ground cumin seed, ground mild paprika, ground, fenugreek, crushed black pepper.