One day I had some kipper fillets which the children had not eaten and some squashy-looking tomatoes, so I made them into a cream soup. I think the smoky kipper goes well with the tomatoes – in fact you can’t tell that it is kipper – it tastes like some much more exotic fish soup.
Cut up the kipper fillets into fairly small pieces. Dip the tomatoes in boiling water, skin them and cut in half. Melt about
© 1976 Josceline Dimbleby. All rights reserved.