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Autumn Vegetable Soup
You can easily make a vegetarian version of this. Just omit the steak and use vegetable stock cubes instead of the beef ones. Serves 12.

INGREDIENTS: Butter - 50 g (2 oz), Chuck steak - 350g (12 oz), finely diced, Potatoes - 450 g (1 lb) peeled and finely diced, Onions - 3 peeled and finely chopped, Leeks - 4 cut into thin rings, Carrots - 450 g (1 lb) peeled and cut into thin strips, Cabbage - 1 small finely shredded, Cauliflower - 1 small cut into small florets, Beef stock cubes - 2, Boiling water - 2.25 litres (4 pints), salt and freshly ground black pepper.

COOKING: 1. Melt butter in a large saucepan, add the meat, toss gently in the hot butter and remove from the pan.
2. Place all the prepared vegetables into the pan juices and stir over a gentle heat to coat with the butter.
3. Return the meat to the pot. Dissolve the stock cubes in the water and pour over the meat and vegetables. Add the salt and pepper and simmer gently over a low heat for approx. 1 hour.
4. Remove the soup from the heat if not needed immediately. To serve, bring to a boil and check the seasoning. The soup may be liquidised, then reheated for a smoother texture, if preferred.