1 tbsp oil
1kg chicken wings (ask a butcher to chop them into 2.5cm pieces) 1 large onion, roughly chopped 2 large carrots, roughly chopped 4 sticks celery, roughly chopped 100g cherry tomatoes
2 large garlic cloves, crushed with the skin on
1 sprig each of thyme, tarragon and rosemary
2 bay leaves
1 star anise
7g dried ceps
2 litres filtered or mineral water
Throw in the chopped vegetables and cook to lightly brown them, then add the cherry tomatoes, garlic, herbs, star anise and dried ceps. Cover with the water.
Bring the liquid to the boil and skim off any scum that rises to the surface. Simmer for one hour and 30 minutes, topping up with water if the level goes below the vegetables.
Turn off the heat and leave the stock to infuse for an hour before straining. Transfer to the fridge.
When the stock has cooled you may find that some oil and impurities have risen to the surface – scoop these off with a spoon.
The stock can now be used, frozen for up to three months (reduce it and pour it into ice cube trays) or kept in the fridge for a week. 1 litre home-made chicken stock Small bunch of parsley, finely chopped, or 1 tbsp pesto (this makes soupe au pistou)
2 tbsp top-quality extra virgin olive oil, for dressing
Freshly grated Parmesan
Lime juice, to taste
Gently warm the olive oil in a pan over a medium heat and add the garlic clove for one minute, then remove it.
Add the green parts of the spring onion to the pan along with the carrot, celery and leek and sweat the vegetables to soften but not brown. Add a good couple of pinches of salt.
When the carrot dice are soft, add the cabbage and cannellini beans and cook for a couple of minutes while stirring, until the cabbage breaks down.
Add your chicken stock to the saucepan and gently heat until it comes to a simmer. Keep simmering for three minutes.
Check the seasoning and add more salt if needed. Add a squeeze of lime juice, the white parts of the spring onions, and the chopped parsley or pesto.
Pour into four warm bowls and drizzle over the extra virgin olive oil.
Serve with the freshly grated Parmesan.