FRAGRANT CHICKEN BROTH WITH BROWN RICE, MUSHROOMS, LIME & CORIANDER

I first tasted this variation of the rice bowl, piled high with herbs and sitting in broth, 15 years ago in LA. It was the era of ‘my body is a temple’ and this was temple food at its best – simple, pure and monastic. This is my version.

SERVES

4

POACHED CHICKEN

1 litre chicken stock

3 spring onions, lightly crushed 60g fresh ginger, peeled and thinly sliced

1 lemongrass stalk, white part only, bruised

1 bunch coriander roots or stems

2 large chicken breasts

(250g each)

HERB PASTE

1 large handful parsley ½ handful chervil ½ handful coriander 2 tbsp olive oil

TO SERVE

1.5 litres good-quality chicken broth

1 small bunch cavolo nero or kale, finely shredded about 400g cooked brown rice

280g king oyster or cup mushrooms, sliced 1 handful beansprouts ½ white onion, finely sliced, soaked in water

1 spring onion, finely sliced 1 large handful coriander 2 tbsp chopped chives 2 limes, cut into wedges

To poach the chicken, put the stock, spring onions, ginger, lemongrass, coriander roots and chicken in a large pan over medium-high heat and bring to a high simmer. Reduce the heat and simmer gently for 15 minutes, or until the chicken is cooked through. Leave to cool in the liquid, then shred the chicken into bitesized pieces and discard the liquid.

Meanwhile, make the herb paste. Mix the herbs in a blender with the oil and 2 tbsp water until smooth. Season with sea salt and freshly ground black pepper to taste. You can make this in advance – it keeps for two days in the fridge.

Put the broth in a pan over medium heat. Add the cavolo nero and shredded chicken and heat through. Spoon into bowls and add rice to each bowl. Top up with more broth.

Add the mushrooms, beansprouts, onion, spring onion and coriander. Finish each bowl with a spoonful of herb paste, some chives and lime wedges.

HHHHHHHH4 100ml olive oil

1 onion, finely chopped 3 garlic cloves, finely chopped

1 celery stalk, finely chopped

1 large tomato, finely diced

300g puy lentils, rinsed 1 bouquet garni (2 thyme sprigs, 5 parsley stalks, 2 bay leaves tied together) 750ml hot vegetable stock 200g baby spinach

50g sourdough bread, diced and shallow-fried in oil until crisp

300g burrata shiso cress or salad cress 1 large handful basil

Heat 2 tbsp of the oil in a pan over medium heat, add the onion, garlic and celery and cook gently until translucent. Add the tomato and cook for a further 3 minutes.

Add the lentils and bouquet garni, stir well then add the stock and reduce the heat. Simmer, stirring occasionally, for 20 minutes or until the lentils are cooked and the stock has been absorbed.

Stir the spinach into the lentils until just wilted and check the seasoning. Transfer to a bowl, scatter with the sourdough croutons and torn burrata and garnish with the cress.

Mix the basil with the remaining olive oil in a blender, season to taste and drizzle over the salad.