Maltese widow's soup with vegetables and fresh cheese (Soppa tal-armla)

1. In a large pot, soften the finely chopped onion in the olive oil for 8 minutes, then stir in the tomato purée and fry for 1 minute.

2. Add the diced potatoes, sliced carrots, cauliflower broken into small florets and shredded savoy cabbage, pour in the water, add salt and cook for 20 minutes.

3. Add the peas and cook for another 5 minutes until all the vegetables are tender; season with pepper to taste.

4. Reduce the soup to a gentle simmer and carefully slide the eggs in one at a time; poach for 4 minutes until the whites are set.

5. Add the ġbejniet cheeselets and spoonfuls of ricotta alongside them and just warm through for 1-2 minutes.

6. Ladle into bowls so each gets an egg, a cheeselet and some ricotta, sprinkle with chopped parsley and serve with fresh bread.

Tip: Ġbejniet are small fresh Maltese sheep's cheeses – if you can't find them, a small round fresh goat's cheese works instead; the soup got its name because even the poorest households could make it from garden vegetables.