All I really have to do on Saturday is skim the fat off the bacon/ribs stock and make an old-fashioned stick-to-your-ribs pea soup like my grandmother used to. For this, I sweat some chopped carrots and bacon in the bottom of my old friend the pressure cooker and pour on some dried peas .
Some recipes call for celery, but the problem is that you have to buy bunches of it when you will at most need only a stick or two. On other occasions, I would have cooked the rest and frozen it, ready for future use, but I am about to move, so I just do without celery.
It is now time to pour on the stock and simmer while I settle in to a good book, getting up every now and then to stir the soup. It would be tempting to put the lid on the cooker and get the job done quickly, but thick soups like this tend to stick and burn.
When it's done, I have a bowl of the stuff with a butty made from slices of the left-over bacon cubs; just the job on a cold winter's day.
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