Just a little bit of gammon... and lot of soup Friday April 5th 2013

It isn't necessary to have huge amounts of meat, just a little will do. I had just a small piece of gammon left from yesterday, and diced it to go in the soup I made from the stock from yesterday, the left over vegetables, some extra cabbage, peas and butterbeans, and a good couple of handfuls of fregula, a Sardinian pasta that cooks up rather like pearl barley.

So good. Two large bowlfuls made a good filling dinner.