Here's my favourite Winter dressing that I have been using abundantly on Ash & Kate's wonderful variety of green leaves still growing in the tunnels.  There are still plenty of stored root vegetables to turn into soups. One of my favourites are Jerusalem artichokes, they are easy to grow, cheap to buy and make a delicious, simple soup


Fig balsamic dressing

10 soaked figs (plus soak water)

1 ½ fl oz  balsamic vinegar

6 fl oz olive oil

¼ small fresh chili

½ teaspoon salt, 1 teaspoon lemon juice, ¼ teaspoon black pepper

 

Blend until smooth, adding soak water if necessary.

Keeps well in the fridge for a week


Artichoke soup

Serves 4

2 lb Jerusalem artichokes – peeled and roughly cubed

2 onions peeled and chopped

2 carrots roughly chopped

1 clove of garlic chopped

3 sage leaves

1 bay leaf

2  pints  vegetable stock


Put all the ingredients into a large saucepan and simmer until the vegetables are soft about 30 minutes.  Blend in a food processor until smooth. (you can remove the sage & bay leaves if you prefer – I always leave them in) Return to the pan, warm through & season well with black pepper. Pour into bowls.

Delicious with chopped toasted almonds on top.