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The newly-elected Speaker of the House of Commons–Sir Lindsay Hoyle–has revealed that he’s recently been diagnosed with Type 1 Diabetes.

Photo by Jessica Taylor

He had been losing weight at what his wife thought was an alarming rate. She persuaded him to see his doctor–who sent him to A&E.

I’m going to cope with it. I’m going to manage it. I’m going to get through this. The fact is I feel really well. We know what it is – that’s the good news – and of course, I have got to get over it and get on with my job.

The House of Commons elected me to be the Speaker and there’s nothing that’s going to stop me from doing that.”

Theresa May made a similar announcement some years ago– a courageous step for a person with such a prominent profile.

I’d read somewhere that she enjoyed cooking, so I sent her my book Mediterranean Cooking for Diabetics and received a gracious reply in a 10 Downing Street envelope:

I plan to do the same for The Speaker. 

In the meantime, Sir Lindsay, here is a warming winter vegetable soup that features in my new (fourth!) cookbook, to be published in the UK on June 4th, 2020– and available for pre-order now on Amazon.

Vegetable soup

Simply that—a soup with vegetables

1 medium onion—in small dice

1 leek—finely sliced

3 garlic cloves—pulped

1 carrot—in small dice

1 stick celery

2 tbs olive oil

1 fennel bulb– bite size dice

2 carrots– chopped to bite-size

2 sticks celery–bite-size dice

1 medium turnip–bite-size dice

8oz butternut squash–bite-size dice

1 tin/can tomatoes broken up with its juice

s&p

a bouquet of bay leaf, sprigs parsley and thyme

2 pints stock (I use organic vegetable stock cubes.)

  • Heat the oil in a large saucepan and add the smaller diced vegetables.
  • Turn over in the oil and cook gently until tender.
  • This is the taste “engine” of the soup that will slowly deepen its flavours.
  • Add the larger dice vegetables and turn them in.
  • Add the tomatoes and turn them in.
  • Lay in the herb bouquet and add the stock and lightly season with salt and pepper to taste.
  • Bring up to the boil and cover.
  • Turn the heat to low and simmer for a half-hour or until the larger diced veg are tender.
  • Remove the bouquet of herbs and add a swirl of your best olive oil.

 

I’m making this soup today!

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