I have always loved the story of the stone soup, which I mention in the main article today. The thought of a dish being flavoured by everyone contributing what they can has always appealed.

I have listed ingredients for this hearty soup, but please feel free to add other vegetables to the cooking pot if you have them - this is one soup where almost anything goes. The more ingredients the better, especially if they are gifts from friends who want to share the bounty from their autumn gardens.

YOU WILL NEED: Joint gammon weighing at least 1lb (450g) Quarter of a cabbage - sliced fine 4oz (125g) button mushrooms 4 medium carrots 2 medium onions 4 sticks celery 2 medium potatoes Bunch fresh herbs, to include parsley and marjoram 1 clove garlic - optional Oil to cook vegetables Salt and freshly ground black peppercorns to season.

METHOD: Remove excess salt from the gammon by soaking it in water for at least four hours - overnight is better.

Discard water, place gammon in saucepan, cover with fresh water and simmer gently for an hour and a quarter or until cooked.

When cooked, remove from water and chop into chunks, retaining cooking liquid for the soup. You will need at least one-and-a-quarter pints of liquid.

Chop all the vegetables and crush and chop the garlic if using.

Heat a little oil in a large pan and add onions, leeks, potatoes, celery, garlic and carrots, and allow to cook gently until they begin to soften but not brown.

Add the mushrooms and cabbage, stir for a moment, then add the chopped herbs, chunks of gammon and the cooking liquid.

Season with a little salt, if needed, freshly ground black peppercorns.

Allow to cook slowly at the back of the stove for at least three quarters of an hour.

Serve with crunchy bread.