or a bowl.
I’ve been reading a book that is in part about butchery, which got me thinking about meaty soups. So I made this meaty borderline soup/stew for dinner with pork, chorizo, butter beans, greens, tomato and plenty of paprika. I did the pork chops separately, slowly, fried first with a good dash of hot mustard and apple cider vinegar, finished off in the oven and added into the soup at the last minute.
Went down nicely with the celeriac bread from earlier.