We are out at our yearly cookery club curly kale feast on Sarurday, we all make a little something to add to the kale, potatoes, smoked regional pork sausages (Pinkel), Kassler and sliced pork rear end (bum cheeks).
I am doing a soup to start off, I was contemplating doing a small haggis starter, but thought with the heavy meal to follow it could be a bit much. So I settled for a Soup in the end, it is a roasted butternut squash and peppers, I added other vegetables (carrots, onions and leek) to make a sort of Pestou. I roasted the squash, peppers and onion along with a couple of garlic cloves, drizzled with olive oil. I then boiled the leek, carrot in a stock, added thyme, marjoram, lovage and a good pinch of both smoked paprika and cumin. When soft blended into a nice thick soup, this will be served with (as a matter of choice) thinly sliced chorisso, thinly sliced and diced, smoked smoked boar and red deer. I have just finished making the rolls, 75% wholemeal, 25% strong bread flour, half are sundried tomatoes and toasted seeds, the other half are black olives with pine nuts and rosemary. The smell is almost unbearable but I shall wait until tomorrow evening.
Is this a sign of my impending old age I hear you ask ? 
A really good quick lunch on a day when you want a warming but not stodgy soup 
) 