Light suppers

In a large saucepan, cover the roast chicken with 1.5 litres of boiling water and bring to the boil. Season and add the bay leaves. Trim, peel and half the onion and make a slit in the chilli, then add both to the pan. Simmer for 20 mins. Slice the spring greens and leeks, and zest and juice the lemon. In a separate pan, cover the rice with boiling water and simmer, covered, for 10 mins. Rinse and refresh. Strain the broth through a sieve into a jug and take the meat off the bones. Discard the onion, bones, chilli and bay leaves, transfer the meat and broth back into the saucepan. Add the spring greens, leeks, rice and lemon zest and juice. Season to taste and simmer, covered, for 5 mins. Mix in the parsley, just before serving.

Serves 4 500g roast chicken thighs and drumsticks sea salt and black pepper 2 bay leaves 1 onion 1 red chilli 300g spring greens 4 leeks 1 lemon 300g long-grain rice 3 tbsp chopped flat-leaf parsley