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The only downside of doing a show between 6 and 8pm is that it plays havoc with your mealtimes. I am one of these people who has to eat at the 'usual' time. Having breakfast late and stopping for sandwich at 4pm brings me out in a cold sweat. It's called 'lunchtime' for a reason!
Despite the fact that I am usually ravenous when I present the show it's always nice to hear what folk are having for their tea as they listen - Joanna in Aberdeen's tales of corned beef hash, beetroot and oatcakes had me salivating over the mixing desk. ( That would have been nice for Iain Anderson who follows me into that studio!)
Val in Shetland e-mailed to tell us that she was about to sit down to her home made 'carrot and cheese soup'. "Oooooh, Carrot and cheese together?? That doesn't right" we chorused. It was, assured Val, a wonderful soup and promised to mail me the recipe so I could post it on the blog.
Here we are then, the first ever Get It On soup column. If the other blog regulars wish to submit theirs I suspect this could become a regular feature.

Carrot and cheddar soup.

You need

25g butter
1 chopped onion
500g carrots, chopped
I medium potato, peeled and chopped
1.2l chicken or veg stock
100g grated mature cheddar
150ml milk

What to do.
1.Melt butter and add onion, potato and carrots. Fry gently for
about 10 minutes, stirring every now and then till the onions soften and
vegetables glisten.
2.Add stock and bring to boil. Partly cover pan and cook for 20
minutes until the vegetables are soft.
3.Blitz the soup till smooth. Add the cheese and whizz again. Put
back in pan if in the blender and add the milk and season to taste.

From Valerie in Shetland. Enjoy