Name: Cock-a-leekie soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Scottish
Ingredients: 1 tbsp vegetable oil; 1 medium chicken jointed into pieces; 180g smoked bacon lardon; 2 carrots chopped; 2 celery sticks, chopped; 1-2 leeks washed and cut into thick rounds (tops reserved); splash of white wine; 2 bay leaves; ½ bunch thyme sprigs; 15-20 stoned prunes; good-quality bread to serve

Make this classic Scottish chicken and leek soup for the perfect winter warmer. Prunes add a sweet contrast to the rich savoury broth

Ingredients

1 tbsp vegetable oil

1 medium chicken jointed into pieces

180g smoked bacon lardon

2 carrots chopped

2 celery sticks, chopped

1-2 leeks washed and cut into thick rounds (tops reserved)

splash of white wine

2 bay leaves

½ bunch thyme sprigs

15-20 stoned prunes

good-quality bread to serve

Instructions

1 Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside. Add the bacon, carrots, celery and leek tops, and fry for 5 mins until it all starts to brown. Pour off any excess fat.

2 Splash in the wine and boil rapidly, scraping the bottom of the pan. Return the chicken pieces with the herbs and add enough cold water to cover. Slowly bring to the boil, then simmer for 40 mins until the chicken is tender.

3 Remove the chicken to a plate, cover with foil and leave to cool slightly. Strain the soup into a clean saucepan and discard all the other ingredients. Leave to stand for a few mins and skim off any fat that rises to the top. Pull the meat from the chicken bones and tear into large chunks.

4 Simmer the soup with the chicken, leeks and prunes for another 20-30 mins. Season to taste and serve with really good bread.