• 1/2 oz / 14g butter
  • 1 onion, peeled and roughly chopped
  • 1 stick of celery, de-strung and sliced
  • 1 rasher of bacon, rind removed and diced (optional)
  • 1/2 oz / 14g plain flour
  • 1 can of chopped tomatoes
  • 3 pints / 704ml vegetable or chicken stock
  • 1/2 teaspoon caster sugar
  • 1 tablespoon of tomato purée
  • Salt and pepper to taste
  • 1/2 teaspoon mixed herbs
  • 1 teaspoon olive oil


  • STEP 1
    Melt the butter in a pan and add the oil. Fry the vegetables and bacon for 5 minutes, but don't let them brown. Stir in the flour and cook for 1 minute. Stir in the remaining ingredients.
  • STEP 2
    Bring to the boil, stirring constantly. Simmer gently for 45 minutes. Sieve or liquidize and return to the pan. Check seasoning before serving.

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