TODAY’S RECIPE: Chicken & sweetcorn soup

USES a traditional bone broth, which is full of nutrients. SERVES 2.

Ingredients

1 chicken carcass

4 thin slices fresh ginger, plus 1 tbsp finely grated

2 onions, quartered

3 garlic cloves, finely grated

2 tsp apple cider vinegar

325g can sweetcorn 1. Boil a kettle of water. Break carcass into large non-stick pan and add ginger slices, onion and two-thirds of garlic. Cook, stirring, for 2 minutes. Pour in 1.5 litres of boiling water, stir in vinegar, cover and simmer for two hours.

2. Put sieve over a bowl and pour through contents of pan. Transfer onion from sieve to another bowl with three-quarters of the sweetcorn. Blitz until smooth with hand blender.

3. Return 450ml of broth to pan, tip in pureed sweetcorn and onion, remaining sweetcorn, garlic, grated ginger, whites of spring onions and chicken. Simmer for five minutes, then stir in tamari or soy sauce. Turn off heat, drizzle in egg, stirring to create egg threads. Season with pepper, then ladle into bowls. Top with spring onion greens and sesame oil.

3 spring onions, whites thinly sliced, greens sliced at an angle

100g cooked chicken, shredded

2 tsp tamari or soy sauce

2 eggs, beaten

Few drops sesame oil, to serve (optional)

Method