Michael's fennel leek soup yielded a bowl full of limp and soggy veges, drained of colour and flavour for the sake of stock. I resurrected some of the fennel, leek and carrot by finely chopping them; adding some pepper, powdered stock and chopped soy bacon for flavour; then incorporating them into potato cakes. (The prep method here, using waxy potatoes, is a revelation.) Fresh greens and vego Worcestershire sauce to serve. The resulting golden-fried fritters reminded me of the hash cakes (quit your giggling!) that my grandmother used to make (I said stop it!) from leftover boiled spuds and corned beef.