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Christmas is a time of buying too much and eating too little. Now you might disagree with the second part of that statement but I defend my right to say it! Most of us will probably eat more than is good for us, nevertheless should we have a surplus at the end then we will have failed in the challenge of eating all that we have bought. So what do we do with the remains?

On my forays I always compile a shopping list but even then I get tempted and I end up with vegetables on the turn - like red peppers. They look so nice on the shelves don't they, all red and plump and shouting "Buy me!!"

It was Oscar Wilde that said "I can resist anything except temptation" and I am afraid I am also guilty. And so it was that one day I noticed in the fridge a little stock of red peppers showing signs of slight fatigue and I wondered what I could do with them. We were in a cold spell at the time so I decided to make some soup.

This was my recipe

Red Pepper and Tomato Soup

3 red peppers
2 medium onions
1oz welsh butter
dash of olive oil
squirt of garlic paste
squirt of tomato paste
1 tsp marmite
Halen Môn sea salt and ground black pepper
splash Worcester sauce
2 tablespoons sugar
2 x 400gm cartons chopped tomatoes
600 ml boiling welsh water

Heat the butter and oil in an open pressure cooker then gently soften the peppers and onions, add the garlic and tomato paste. Mix and cook for one minute.

Add the marmite, Worcester sauce and sugar and give it a good mix. Then add the chopped tomatoes. Season to taste.

Put the lid on the pressure cooker and heat until the safety valve pops up and steam escapes. Turn the heat down and simmer for 10 minutes. Allow to cool, release the lid and add the water, bring it back to simmer. Blend with a hand whisk.

Take a ladle and a warm bowl, fill the bowl with the soup, grab a chunk of heavily welsh-buttered bread and sup to your heart's content.

Freeze the rest for future indulgences.

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