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Dedicated to Wemyss because this uses a highly English roster of ingredients - bacon, onions, apples, vegetable stock, carrots and beans. The carrots are the main ingredient, but I have a suspicion it would go just as well with parsnips.
Separately, cook the beans (unless you are using the tinned variety) and steam some carrots till they are soft and tasty (30 to 45 minutes in a steamer). Take a good few bacon offcuts, with lots of fat but enough meat as well, cut them small, and slow-cook them till much of the fat is sweated and the meat is cooked and crisp. Add chopped onion - one large or two small ones - and a couple of chopped apples, and slow cook till the onions are transparent and the apple so soft you can squash it. Add the stock, mix to a soup-like consistency, and boil till it is reduced; a few minutes before the end, add the carrots and the beans. Serve quite warm.
Separately, cook the beans (unless you are using the tinned variety) and steam some carrots till they are soft and tasty (30 to 45 minutes in a steamer). Take a good few bacon offcuts, with lots of fat but enough meat as well, cut them small, and slow-cook them till much of the fat is sweated and the meat is cooked and crisp. Add chopped onion - one large or two small ones - and a couple of chopped apples, and slow cook till the onions are transparent and the apple so soft you can squash it. Add the stock, mix to a soup-like consistency, and boil till it is reduced; a few minutes before the end, add the carrots and the beans. Serve quite warm.
