Soups

The quickest and best soup you can make is to cook 450g packet frozen peas in 500ml stock made by adding 2 teaspoons Marigold bouillon granules to that quantity of boiling water. When the peas are tender, purée in the food processor or blender. Add some olive oil (preferably basil-infused) and season to taste. Serve parmesan to sprinkle over.

You can improve on this: if you’ve boiled a ham at any stage, then freeze the ham stock it’s made and use here. Also, if you’ve bunged any hard, unyielding rinds of finished parmesan into the freezer as you go along, then salvage one now and throw that into the soup as it’s cooking.