Soups and treats – try pear and sweet potato soup, top, and rhubarb, ginger and orange crumble
1 small free-range chicken, roasted
For the stock
1 onion, 2 carrots and 2 sticks of celery, unpeeled and quartered
A few sprigs of thyme, bay and parsley
200ml (7fl oz) white wine
For the soup
3tbsp 2 leeks, extra-virginfinely sliced oliveor choppedoil
2 carrots, peeled and finely chopped
2 celery sticks, peeled and finely chopped
2 medium potatoes, peeled and diced
4 garlic cloves, peeled and chopped
A handful of chopped mixed herbs, such as parsley, chives, chervil and basil
Remove all the meat from the chicken, chop into bite-size pieces and set aside. For the stock, place the bones in a large pot with the onion, carrots, celery, herbs and wine. Pour in enough water to cover, about 1.5ltr (2¾pt), bring to the boil, cover and simmer on the lowest heat for 1½-2 hours, then strain, discarding the bones. When the stock is ready, heat 2tbsp of the oil in a large pan and sauté the leeks, carrots and celery until really soft but without colouring – 10-15 minutes. Add the potatoes and garlic, cook for a few more minutes, then pour in the stock.
Simmer for 25 minutes, add the chicken pieces and cook for 5 more minutes. The potatoes should be starting to fall apart and thicken the soup. Sprinkle over the herbs and serve with a drizzle of the remaining oil and some black pepper.