Tomatoes are one of the nation’s favourite foods, and in this week’s Nigel and Adam’s Farm Kitchen, Nigel Slater shows us how we can best preserve tomatoes by making soups and pickles.

First Nigel makes a delicious tomato soup that can be frozen for later use. He starts by slicing bacon strips into small pieces then fry them for a few minutes. He then adds sliced red onions to the pan and fried with the bacon.

Once the onions are soft and the beacon golden brown, he adds the sliced tomatoes, followed by a couple of teaspoons of smoked paprika.

Nigel then adds water and seasoning to the soup followed by three star anises. He then allows the soup to cook for 30 minutes before adding drained pinto beans (any other types of beans could be used). The dish is then allowed to cook for a few minutes more.

Once cooked, he  allowed the soup to cool before freezing.