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This week’s batch of reviews is focussing on sausages. The range of choice has improved immeasurably since the commercial price of skimmed milk powder went up. Since this stopped being the cheapest bulking agent known to man, fewer manufacturers are padding out their products with it… and there are more things we can now eat!
In general, the better sausages will have more meat in them. You won’t usually find (and indeed don’t want) 100% meat, as a certain amount of rusk and fat will give you a better cooking sausage.
There are, of course, other considerations with sausages. The chief one is the source of the pork used in the sausages. Sausage manufacturers are not always clear in their labelling. There are free range sausages, outdoor reared sausages and outdoor bred sausages. The difference is significant. “Free range” should be exactly what it says. The pigs lived outdoors with shelters and plenty of space for foraging. “Outdoor reared” sounds the same, but might not include as good an allocation of space per pig. The really sneaky one is “outdoor bred”. This only means that the pigs were born outdoors. It has absolutely nothing to say about the conditions in which they lived. The only reason why anyone would choose this designation over either of the other two has to be that the pigs were not kept outdoors. They may have been barn-reared, which can be quite good if there’s plenty of straw and space per pig, but isn’t the same as real free range rearing. However, you have no guarantees at all about the conditions in which they were kept from birth.
All the varieties listed below are
OK
Free Range
Duchy Selections Free Range
6 Old Fashioned Sausages with honey and rosemary. 79% pork. £7.13 per kg.
6 Old Fashioned Sausages with fresh herbs. 87% pork. £7.13 per kg.
Waitrose
Free Range Hampshire Breed Linconshire. 87% pork. £6.15 per kg.
Free Range Hampshire Breed Cumberland. 87% pork. £6.15 per kg.
Free Range Hampshire Breed Pork. 87% pork. £6.15 per kg.
Organic Free Range Chipolatas. 86% pork. £9.09 per kg.
Organic Free Range Sausages. 86% pork. £9.09 per kg.
Free Range Pork Casserole Sausages. 87% pork £5.34 per kg.
Outdoor reared
Musk’s
Gluten Free Newmarket Sausages. 75% pork. £7.69 per kg.
Newmarket Sausages. 75% pork. £7.69 per kg.
Porkinson Banger
6 Original. 80% pork. £6.26 per kg.
Outdoor Bred
Rankin Selection
Irish Pork Sausages. 85% pork. £6.48 per kg.
Irish Pork and Herb Sausages. 85% pork. £6.48 per kg.
At least this brand is honest about the rearing of the pigs, stating that they are reared in a barn environment.
The Good Little Company
Great Big Sausages. 85% pork. Gluten free. £5.56 per kg.
Good Little Sausages. 85% pork. £5.56 per kg.
I have some more mueslis for you. Also some more information on the brands which I’ve already reviewed. It became apparent that they come at very different prices. Therefore I’ve collected the price per 100g for each brand. On the reviews page, all the material is collated for easy reference.
NOT OK
familia
swiss c.m.
No idea what the “c.m.” bit means, but it’s got milk in it, so who cares?
MAYBE
Nestlé
All of the Oats & More range. There are lots of them, but they’re all labelled “may contain…”.
familia
swiss a.c.e.
Another posy name. Also labelled “may contain…”.
OK
Alara
Active
This one’s organic and gluten free. It has no added sugar. The downside is that it looks like birdseed. Come to think of it, given it has both linseed and millet in it, in some ways it is birdseed. 5.4% sugars. 93.8p per 100g.
Goji and Yacon
Exotic bits in among the birdseed. No added sugar. 16.4% sugars. 50p per 100g.
Very Berry
All sorts of berries instead of the exotic stuff. No added sugar. 25.3% sugars. 79p per 100g.
Fair Trade
Fruit and Nut Muesli
Standard looking mix. Some sugar on sweetened banana chips. 19.9% sugars. 39.8p per 100g.
The Food Doctor
Organic Muesli Mix
Does what it says on the tin. No added sugar. 11.6% sugars. Expensive for what it is. 79.8p per 100g.
Pertwood Organic
Organic Granola Sultanas and Nuts.
Added sugar and honey. 23.8% sugars. 70.4p per 100g.
Lovedean Granola
The Famous Original
Looks lovely. The design had gone for the homely and ideal family lifestyle product in a BIG way. It may well taste as good as it looks, but it’s very expensive. Has added honey. 13.1% sugars. £1.18 per 100g !!!
The Lite Fantastic
As above with added honey. 14% sugars. £1.18 per 100g.
Tangy Cranberry
Again as above, but with sweetened cranberries and added honey. 18.8% sugars. £1.18 per 100g.
These may well be very good, but they’d have to be outstanding to make them worth the price. A luxury product.
Rude Health Organic Muesli
The Early Bird
Standard looking muesli mix. No added sugar. 14.8% sugars. 57.5p per 100g.
The Ultimate
A luxury version of the one above. No added sugar. 12.2% sugars. 96p per 100g!
No Flamin’ Raisins
A fruit, nut and seed muesli with, as the name says, no raisins. No added sugar. 3.2% sugars. 63.3p per 100g.
Prices for the mueslis I did last week
Waitrose Essential Fruit and Nut Muesli. 27.4p per 100g for the boxes. 25.6p per 100g if you buy the kilo bag.
Waitrose Essential Fruit Muesli. 27.4p per 100g for the boxes. 25.6p per 100g if you buy the kilo bag.
Waitrose Maple and Triple Nut. 39.5p per 100g.
Waitrose Fruit and Seed. 39.5p per 100g.
Waitrose High Fibre Muesli. 34.9p per 100g.
Waitrose Organic Muesli. 34.9p per 100g.
Waitrose Orchard Fruits and Berries. 39.5p per 100g.
Lizi’s Organic Granola. 99.8p per 100g.
Lizi’s Organic Pink Apple and Cinnamon. 87.3p per 100g.
Lizi’s Organic Treacle and Pecan. 79.8p per 100g.
Dorset Cereals
Simply Fruity. 30.4p per 100g.
Tasty toasted Spelt, Barley and Oat Flakes. 50p per 100g.
Super High Fibre. 41p per 100g.
Organic Fruit, Nuts and Seeds. 46.4p per 100g.
Fruit, Nuts and Seeds. 41.2p per 100g.
Berries and Cherries. 46.3p per 100g.
Mixed Pack of single portions. 65p per 100g.
Super Nutty Cranberry, Cherry and Almond. 53.6p per 100g.
And one new variety:
Fantastically Fruity Roasted and Toasted. Heavy on the fruit. Some of which is sweetened. 18.9% sugars. 65p per 100g.
This is very easy to prepare. The parsnips have a lovely sweetness which goes really well with the spices. If you use a pressure cooker, this is ready to eat in under 20 minutes!
For this recipe you will need either a pressure cooker or a large, heavy-bottomed pan/flame-proof casserole (eg. Le Creuset) and a hand-held liquidiser.
Recipe: Curried Parsnip Soup
Summary: A sweet and spicy lunchtime treat.
Ingredients
- about a tablespoon of olive oil
- a dessertspoonful of dairy free spread
- 1 medium onion, roughly chopped
- 1 clove of garlic, chopped
- 4 large parsnips, roughly chopped
- 1 tsp garam masala
- 1 tsp mild curry powder
- 1/2 – 1 tsp chilli powder to taste (optional)
- 2 pints/550ml chicken or vegetable stock (Kallo organic are good)
- 1 tbsp lemon juice
- salt and pepper to season
Instructions
- Heat the olive oil and the spread in your pressure cooker or heavy-bottomed large pan.
- Gently soften the onions for about 5 minutes.
- Add the garlic and the spices.
- Add the parsnip and stir well to coat with the onion and spice mixture.
- Fry gently for another 5 minutes.
- Add the stock and lemon juice and stir well.
- If you are using a pressure cooker, close it according to the insructions and cook at pressure for 8 minutes.
- If you are using an ordinary pan, simmer for 20 minutes.
- When cooked, allow to cool for a few minutes before blitzing with a hand-held liquidiser.
- The soup may well be very thick at this point. Add up to another pint of hot water until you have a soft, velvety texture. Don’t overdo it, or you’ll end up with thin and watery soup, which is not good!
- Taste and season, remembering that if you used stock cubes, they already have quite a bit of salt in them.
Quick Notes
If I’m making this for the whole family, I leave out the chilli powder. Then those who want chilli add a splash of chilli sauce to taste after serving.
Serve with plenty of crusty bread for dipping.
Preparation time (duration): 15 minutes
Cooking time (duration): 18 minutes using a pressure cooker, 30 minutes in a saucepan/flame-proof casserole
Diet type: Dairy free
Number of servings (yield): 6
Meal type: lunch
Microformatting by hRecipe.
This is one of our family favourites for a weektime dinner. It scores highly on several fronts: it is easy and fairly quick to assemble; it is tasty; it can be thrown in the oven to look after itself. What more could you ask?
You need to go for good quality sausages for this. I use free range pork sausages, because I believe in supporting free range farming. The problem with very cheap sausages (apart from the welfare issues) is the very high fat content which will make your casserole greasy.
For this recipe you will need: a flame-proof casserole dish. I use a Le Creuset 26 round. It is possible to make this with a heavy frying pan and a ceramic/glass casserole dish, but it’s more work and more washing up! If you choose to do this, do all the frying in your pan, then tip things into the casserole dish, de-glaze the pan with a little of the chopped tomatoes and add the resulting juices to the rest.
Recipe: Sausage Casserole
Summary: A tasty weekday evening meal for all the family.
Ingredients
- 1 large onion, chopped a good slug of olive oil for frying
- 1 clove garlic, crushed or finely chopped
- a good pinch of herbes de provence
- 1 lb/454g free range pork sausages. Usually 8 sausages.
- 1/4 lb / 115g mushrooms, chopped (optional)
- 1 yellow pepper, chopped not too fine (optional)
- 2 tins chopped tomatoes
- 1 tin red kidney beans
- 1 tin butter beans
- 1/2 pint chicken or vegetable stock. I use Kallo Organic cubes. salt and pepper to season.
- a large bayleaf
Instructions
- Pre-heat the oven to Gas mark 4/ 180C Heat the olive oil in your flame-proof casserole and fry the onions until golden and soft.
- Add the garlic and herbs, stir well and fry for a couple of minutes.
- If you want to do things “properly” you can take out the onion mixture at this point and leave the pan free for the sausages. If you’re in a hurry, just push them to the side and keep moving them around while you fry the sausages to stop them burning.
- Add the sausages and turn up the heat. Keep turning the sausages every few minutes until they are nicely browned all over.
- If you are using mushrooms and yellow pepper, now is the time to add them. If you’re rushed or don’t have any in the house, it’s still good without!
- Pour in the chopped tomates and stir to mix the onions through.
- Drain and rinse the cans of beans, then add to the casserole.
- Add the stock andthe bayleaf and stir again.
- Return to the boil, then put in the oven for about 1 1/2 hours.
Quick Notes
If you need it to go for longer, this dinner will cook well on a lower heat (Gas 3/ 170C) for up to 2 1/2 hours, but you will need to check the liquid levels and you may well need to add some water/ more stock to prevent the dinner drying out and burning. I serve this with rice, carrots and a green vegetable.
Preparation time (duration): 30 minutes
Cooking time (duration): 1 1/2 – 2 1/2 hours depending on oven temperature chosen
Diet type: Dairy-free
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: French
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I found a new variety of soya yoghurt in my local health food shop this week and I’m pleased to say it’s a good thing.
The flavour and texture are good. It is similar to the real thing. As ever with soya yoghurts, it lacks the sharpness which is so distinctive in dairy yoghurt, but Sojade is not as sweet as many. I don’t know what they do to the soya milk they use to make this, but it doesn’t have the flat, dusty taste which tends to mark out plain soya yoghurts. It has no added sugar or salt and yet it is somehow tasty. We made a cucumber raita with it, which was lovely. It’s also good on muesli.
It’s a French product and I have to say, French companies have moved ahead in the field of soya desserts in the past few years. There is a much wider range available in the supermarkets in France than here. No one company has the total market dominance which Alpro has achieved here and the result is a much more competitive market place.
At the moment our health food shop only has the plain version, but, having investigated the Sojade website www.sojade.eu ,they make ten other flavours! They are all “bio” (which is the French code for organic), vegan and therefore free from dairy products. I’m very much hoping to persuade the shop to stock some of the other flavours and will let you know how they taste as soon as I can get my hands on some!
I’ve been doing a bit of investigation. Muesli’s a very popular breakfast cereal in our house, but there are only a few which all of us can eat. (I’m allergic to honey, just to complicate life that little bit more than is strictly necessary.)
Mueslis and granolas come in three sorts: the obviously toxic, the dreaded “may contain” and the ones that should be fine. In general, more granolas seem to be dairy free than mueslis. (I can’t eat most of those, however, as they almost all contain honey.) As with any product which is new to you, apply common sense and caution when first trying it and check the ingredients EVERY TIME you buy it. I have lost count of the times that something which has always been safe suddenly starts to have milk powder added to the ingredients.
In addition to whether or not these products are free from dairy products, there is also the issue of just how much sugar they contain. Be aware that the dietary information will list the percentage of the product which is sugar. (That’s the “per 100g” column.) That figure will be made up of the natural sugars in any fruit in the muesli as well as any added refined sugar. The total figure can be very high. Fruit is good for you, but feeding a bowl of some of these to a child will not be the healthy option which you might think it would be. To this end, when there is a muesli or granola which is free from dairy products, I have listed the percentage of sugars present in each. You can then make up your own mind about which to choose. My suggestion would be to put a small amount of granola, some sultanas or raisins and some plain, mixed flakes in a jar and to shake well. That way you reduce both the sugar content and the cost of each portion!
NOT OK
Alpen
Comes in lots of varieties. I’m afraid you can’t eat any of them. All have skimmed milk powder in them and are NOT safe. Be very careful if you are eating breakfast at a hotel. Many will be serving Alpen. If in doubt, always ask to see the ingredients.
Essential Waitrose Swiss Style Muesli
Based on Alpen. Contains skimmed milk powder. NOT safe.
MAYBE
Jordans
As far as I can see, all Jordans breakfast cereals apart from their porridge oats, have the dreaded “may contain traces of…” phrase. The ingredients look fine, but it’s always safer not to risk it.
Eat Natural for breakfast
Another “may contain…” range. Best avoided.
Chocolate and macadamia nuts granola.
This has a “may contain traces of…” label for milk and, given the chocolate in the name, it may well be true. Best avoided.
OK
Essential Waitrose Fruit Muesli
Mixed flakes and dried fruits. Some of the fruit is sweetened. 27% sugars.
Essential Waitrose Fruit and Nut Muesli
As above, with mixed nuts. 24.1% sugars.
Waitrose Oat Crunchy
Comes in several varieties, all without milk as far as I can tell. Haven’t tried them as I can’t eat honey! Do let me know whether they’re good or not.
Banana, papaya and honey. Has added sugar and honey. 21% sugars.
Blueberry and cranberry. Has added sugar and honey.26.1% sugars.
Honey, raisin and almond. Has added sugar and honey. 20.1% sugars.
Organic. Has added sugar and honey. 25.2% sugars.
Seriously nutty maple and mixed nut crisp. Has added golden granulated sugar, inverted sugar syrup, maple syrup and molasses. 20.4% sugars.
Seriously fruity mixed berry crisp. Has added golden granulated sugar. 27.3% sugars.
Kellogg’s Nature’s Pleasure
Almond, pecan and cashew. 16% sugars.
Raspberry and cherry. 20% sugars.
This is a new name to me. I only found the one type, banana and walnut, but their website assures me there are three. It has no added sugar or salt (ie. all the sugar content comes from the fruit). 12.2% sugars.
where to get it: Waitrose
Several varieties of muesli, all of which have a milk-free list of ingredients. All are expensive.
Berries and cherries. 41% sugars. Yes, really!!
Super cranberry, cherry and almond. 31.4% sugars.
Fruits, nuts and seeds. 24.3% sugars.
Really nutty muesli. 12% sugars.
Organic fruit, nuts and seeds. 18.9% sugars.
Then there’s a safe granola that I’ve found.
Honey granola. 13.1% sugars.
This comes in three different varieties. They are all apparently free from dairy products and are all expensive.
Organic luxury toasted cereal. (Nuts and seeds to you and me.) 10.2% sugars.
Pink apple and cinnamon granola. (Much as above but with apple.) 19.1% sugars.
Treacle and pecan granola. Has added treacle (as per the name).14.9% sugars.
Quaker Oats Oat Granola
Has two lots of sugar added, plus glucose syrup and honey. 26% sugars.
This is totally alcohol free, but has all the flavour of an alcoholic punch. I have had people unable to believe that it really is completely safe for the drivers at a party.
You will need a large preserving pan for this.
Recipe: Spiced Apple Punch
Summary: A non-alcoholic fruit punch
Ingredients
- 4 boxes of apple juice. Usually about 8½ pints/4 litres.
- 4 pints/2.25 litres hot water
- 2 scant teacups granulated sugar
- 4 large, sharp eating apples (Granny Smith are good, Golden Delicious are too flavourless. Don’t use Bramley apples as you’ll end up with dilute apple sauce!)
- 6 oranges
- 3 lemons
- 2″ / 5cm piece of cinnamon stick or 1 tsp ground cinnamon
- 20+ cloves
- ½ tsp freshly grated nutmeg
Instructions
- Put the water into the pan with the sugar and bring to the boil, stirring to prevent the sugar from sticking to the bottom of the pan.
- Wash all the fruit.
- Stick the cloves into one of the oranges and add it to the pan with the rest of the spices.
- Core the apples but do not peel them. Slice them and the rest of the fruit and add it all to the pan.
- Reduce the heat and simmer for about 45 minutes.
- Add the apple juice, return to simmering point, taste to check for sweetness and if necessary add a little more sugar dissolved in a small amount of hot water. Serve.
Quick Notes
If you want to make an alcoholic version of this, replace the apple juice with dry cider and add a miniature of brandy or a slosh of Calvados just before serving.
Preparation time (duration): 15minutes
Cooking time (duration): 50minutes
Diet type: Dairy-free
Number of servings (yield): about 20
Meal type: drink
Culinary tradition: English
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This is a recipe for the cold, dark winter evenings. It is rich and satisfying and has the added bonus of being a dish which does most of the work for you and can be made in advance, which means that you can cook this for guests and still get to talk to them before dinner.
It looks good served in something like a Denby casserole,
Recipe: Midwinter Venison
Summary: A rich and satisfying meal for the winter.
Ingredients
- 1lb /450g diced venison
- 7oz/250g chestnut mushrooms
- 10oz/275g shallots/baby onions
- a good slosh of olive oil
- ½oz/10g dairy-free spread
- 1tbsp plain flour
- 1 bottle of robust red wine
- 3-4 tbsps ruby port (we’re not talking vintage here, go for something fairly cheap)
- 4 bay leaves
- salt and pepper to season
- 4 ½oz/120g whole peeled chestnuts (that’s half a standard vacuum-packed tin)
Instructions
- Pre-heat the oven to Gas Mark 5/190°C
- Peel the onions/shallots and cut in half any very large ones. Do try to keep the majority whole, as those you chop will more or less dissolve with the long cooking time and the whole ones are part of the look of the dish.
- Clean and slice the mushrooms. Aim for thick, chunky slices as this is in keeping with the character of the dish.
- Put the olive oil and the dairy-free spread into your flame-proof casserole and heat until the spread melts and starts to foam.
- Fry the venison chunks at a highish heat until they are brown. Don’t overcrowd the pan with meat or you will find that the moisture coming from the chunks will make them boil instead of frying and browning.
- Fry the onions/shallots gently for about 10 minutes until they are golden.
- When the onions are all browned, return the venison to the pan, scatter the flour over them and stir thoroughly.
- Add the mushrooms and stir through.
- Fry for 2-3 minutes, stirring gently from time to time.
- Pour in about 1/3 of the bottle of wine and add the port. Stir gently to blend the ingredients.
- Bring to a simmer while adding the bay leaves and the seasoning.
- Put the lid on the casserole and put it in the middle of the oven for about 2 hours, checking occasionally to stir gently and add a little more wine if the liquid levels drop too low. Resisit the temptation to drown the casserole in wine: you want the end result to be rich and velvety. I add about a cup of wine towards the end of the cooking time.
- After 2 hours, remove from the oven and leave to sit until 20 minutes before serving. If you’re keeping it overnight, it should be refrigerated when cool.
- When there are 20 minutes to serving time, put the casserole on the hob on a low gas. Add another cup of wine (unless the sauce is already fairly runny) and the chestnuts. Stir very gently.
- Bring back to a simmer and heat everything through gently. The sauce should be thick and dark.
- Taste for seasoning and serve.
Quick Notes
This makes a great centrepiece for a dinner party and goes well with braised red cabbage, roasted parsnips and sweet potato, plain mashed potato and a plain green vegetable.
Preparation time (duration): about 20 minutes
Cooking time (duration): 2 1/2 – 3 hours
Diet type: Dairy free
Number of servings (yield): 4-6
Meal type: dinner
Culinary tradition: French
Microformatting by hRecipe.
To make these treats you will need a heavy-bottomed saucepan and a shallow baking tray. A swiss roll tin would do fine, but remember that you are going to be cutting the fingers up in the tin, so don’t use a precious, non-stick tin. Alternatively, you can line the tin with foil and just lift the whole thing out to chop on a board!
Recipe: Sticky Fingers
Summary: Delicious, sticky little treats
Ingredients
- 4oz (110g) Tomor
- 4oz (110g) granulated sugar
- 4oz (110g) chopped dates
- 4oz (110g) chopped glacé cherries
- at least a cup of rice crispies. The precise amount will vary, so keep the box handy.
- about one bar of good plain chocolate. This will also vary depending on how thick you make the crispy bit and therefore how big the top surface is
Instructions
- Put the Tomor in your heavy-bottomed saucepan and melt it gently over the heat.
- When it has melted, stir in the sugar and the dates.
- Keep stirring until the mixture is all mushy.
- Add the chopped cherries and stir in.
- Pour in the crispies and stir until all the lovely sticky stuff covers them fairly evenly. You may have to add another handful of crispies to stop the whole thing looking very soggy. It should be fairly firm in the end.
- Tip the mixture into the baking tin and leave it in a cool place to set.
- When the base has completely set (usually the next day), melt the chocolate and spread it over the top. Leave to set again.
 Set and ready for slicing
- When the chocolate is completely set, which always takes longer than you would like, slice up the sticky fingers into… well, fingers.
Quick Notes
Sticky fingers keep in an airtight tin for several days… if they get the chance!
Diet type: Dairy Free
Number of servings (yield): about 20
Meal type: snack
Culinary tradition: English
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This is one of my daughters’ favourite lunches. It has the huge advantage that you can make it from scratch in about 20 minutes … which is about how long it takes to heat the oven and bake off some part-baked baguettes to go with it.
For this recipe I use my faithful Le Creuset casserole (size 24), but you could get away with a heavy-bottomed saucepan. If you do use a saucepan, keep an eye on it and stir it more frequently as things will tend to stick and burn more easily. You will also need either a blender or a hand-held whizzer to liquidise your soup.
Recipe: Green Pea Soup aka Clanger Soup
Summary: A quick and tasty hot lunch!
Ingredients
- 1 medium onion, chopped
- olive oil to fry
- 2 pints Chicken or vegetable stock. (If I have stock in the freezer, I use it, but if not I use Kallo Organic Stock Cubes.)
- 1 pint jug full of frozen peas
- salt and pepper to season
- chopped mint to serve (optional)
Instructions
- Start off by chopping your onion while the casserole warms up gently with about a tablespoon of olive oil in it. Resist the temptation to overheat the oil. You will just burn the onion and spoil the taste of the soup. You want it hot but definitely not smoking. The onion doesn’t have to be ever so fine, just reasonably small.
- Fry the onion gently over a low to medium heat for about 10 minutes, stirring every few minutes to keep the onion from burning. It is fine to have a bit of colour in the onion, but you really don’t want them catching on the bottom. I like them to be golden, soft and translucent.
- When the onions are ready, add the stock. Take care! The pan will be very hot and your stock may well bubble and spit as you add the first bit.
- When the stock has returned to the boil, pour in the jug of frozen peas.
- Return to the boil again, then cook the peas for about 4 minutes until tender but not soggy
- Turn off the heat and allow the soup to come off the boil for a couple of minutes. This makes it safer to whizz.
- Blend the soup until smooth. At this point it goes a beautiful green colour, which is why it became known as Clanger soup in our house!
- I add some freshly ground black pepper to season the soup, but I don’t add any salt if I have used stock cubes as they already contain plenty of salt. If you wish to use the mint, sprinkle it over the centre of each bowl for a decorative look.
Quick Notes
Serve with plenty of crusty bread for dipping.
Preparation time (duration): 5 mins
Cooking time (duration): 20 mins
Diet type: dairy free
Number of servings (yield): 6
Meal type: soup
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