These crisp autumn days in London take me back to the experience of growing up in the Waikato, and Saturday morning spent running around frosty football pitches, then to return home to a bowl of soup cooked by my Mum. She would often make Shin Soup using a chunk of Shin on the bone with Soup mix and fresh vegetables to make a hearty, nourishing soup. So here’s my homage to Mum’s autumn cooking, a shin soup made last weekend with produce bought from the Stoke Newington Farmers Market. A hunk of Shin from the organic butchers sauteed in a pan, then Onions Leeks, Carrots and Garlic added, together with Soup Mix with Yellow Lentils and Barley, and Stock gradually added. Served here with Toasted Sourdough with Avocado.
