If you have a microwave always re-heat thick soups in it. Not only do you not have to stand there and stir there is absolutely no risk of forgetting it and ruining it by burning.
Re-heating wood oven bread
Running the bread under the cold water tap before you put it in the oven means that the centre will be warm by the time the crust is crisp again.
• 1kg bacon or ham bones
• 1 smoked ham hock
• 500g onions - roughly chopped without peeling
• 500g carrots - sliced without peeling
• 2 stalks of celery - finely sliced
• 500g cooking tomatoes - roughly chopped
• 1 teaspoon whole black pepper
• 2 bay leaves
• 6 sprigs of thyme
• 5L water
• 300g onion peeled and finely chopped
• 2 cloves of garlic - macerated with 1/2 teaspoon salt
• 50g peeled weight green ginger grated
• 1 Thai chilli - finely chopped
• splash olive oil
• 5g turmeric
• freshly ground black pepper
• 500g blue boilers - soaked over night in cold water
• Put everything above the line into a stock pot and simmer gently until the meat is falling from the bones.
• Strain off the stock and tip everything else onto a tray.
• When they are cool enough to handle, pull all of the meat from the bones and tear up the meat from the hock.
• Saute the onion, garlic, ginger and chilli until it is golden, add the turmeric and cook for a further minute, then add the peas, picked meat and stock.
• Cook gently until the peas are soft and mushie, adding a little more water if the soup gets too thick.
• Take care as it starts to thicken because it can easily burn. Serve with crusty bread