the foodies handbook

The mixed grill is a traditional dish with many variations from across the world. In England it is usually an extended breakfast, often with the addition of a lamb chop or sirloin beef stake. This fantastic little soup uses the gems of a typical northern mixed grill to make a wonderfully flavoursome soup.

Ingredients

Preheat an oven to 140C/275F/ Gas 1. Bring a pan of water to the boil. Peel the potatoes, slice and add to the boiling water. Cook for 10 minuets. Drain. Remove the tomatoes from the vine and spread onto an oven tray, drizzle with olive oil. Chop the onions, celery and mushrooms. Add to the tomatoes along with the potatoes, rosemary and thyme. Sprinkle with cracked pepper and sea salt. Cut the bacon into strips. Slice the sausages. Rough dice the lamb. Add a little oil to a frying pan and heat over a high heat. Add the sausage and lamb to the pan, cook until brown. Add the bacon and cook for a few minutes. Add the sealed meats to the mixture on the baking tray. Place into the oven and slow roast for at least an hour and a half. Remove the rosemary and thyme and pour the contents of the tray into a blender. Deglaze the tray by adding a little red to it and heating on the stove top. Add this liquid to the blender along with the fresh basil leaves and a dash of Worcester Sauce. Blend. Season and adjust as required. Serve topped with grilled cheese and some warm crusty garlic bread.