Having parents who grew up in the war (that would be the second world war, oh younger readers) makes it impossible for me to waste anything. With a bit of ingenuity anyone can achieve wizard status with leftovers.
We have had a little burst of Indian Summer here in London and this means that it is time to put off making green tomato chutney as there is just the outside chance that a few more tomatoes will ripen before the frost sets in. With that in mind, here is a recipe for roast tomato and split pea soup, made with the very last of the summer’s tomatoes.
The absolutely dreadful British summer is nearly officially over. However, it ended for us in July. Maybe even June. I cannot remember. After a glorious spring, the temperatures have struggled to get over 20 degrees and I changed the summer eiderdown for the winter eiderdown this morning. A record. 
I was teaching a bread angel class today with one American and one soup enthusiast who loves your site. It inspired me, especially given we had just made bread and I had made soup. 
This soup is delicious. It seems fiddly, but it really is not. The point is to cook what needs to be cooked separately and then add it all together and heat through. Otherwise the kale gets slimy and gross and the sausages become tough. Begin this 24 hours before you want to eat it.
Ingredients:
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