This Asian-inspired take on wedge salad from Food and Drink is a tasty vegetarian dish. Make the sesame-soy dressing, sauté mushrooms, scallions and ginger and set aside. Cut cabbage into wedges and top with the dressing, mushroom mixture and other ingredients. For a heartier main-course salad, add 1 cup (250 ml) cooked shelled edamame or 1½ cups (375 ml) shredded cooked chicken or cooked shrimp.

Avoiding Additives and Preservatives

I used Marukan rice vinegar, tamari instead of soy sauce and all-natural peanut butter.

Cut cabbage into wedges

Make dressing

Sauté mushrooms, onions and ginger

Top cabbage with mushroom mixture, dressing and garnishes

Ingredients:

Sesame-soy dressing

⅓ cup (80 ml) cold-pressed soybean or canola oil

¼ cup (60 ml) unseasoned rice vinegar

2 tbsp (30 ml) soy sauce

2 tbsp (30 ml) tahini or peanut butter

1 tbsp (15 ml) honey

2 tsp (10 ml) sesame oil

Hot pepper sauce

Salad

1 tbsp (15 ml) sesame seeds

2 tbsp (30 ml) cold-pressed soybean or canola oil

8 oz (225 g) cremini or white mushrooms, sliced

2 green onions, sliced

1 tbsp (15 ml) minced ginger

½ Savoy or green cabbage

Sesame-soy dressing

½ English cucumber, julienned

¼ cup (60 ml) fresh cilantro leaves, torn

Radish or mixed microgreens or seedlings

Chopped peanuts

Preparation:

For the dressing, combine soybean oil, vinegar, soy sauce, tahini, honey and sesame oil in a tall cup to use an immersion blender, or in an upright blender, and purée until thick and emulsified. Season to taste with hot pepper sauce. Use immediately or cover and refrigerate for up to 1 week (let warm slightly before using).

Heat a large skillet over medium heat. Add sesame seeds and toast, stirring, for about 3 minutes or until golden and fragrant. Immediately transfer to a bowl and let cool.

Return skillet to medium-high heat and add oil. Sauté mushrooms for about 6 minutes or until liquid is released and almost evaporated. Add green onions and ginger and sauté for 2 minutes or until mushrooms are lightly browned and onions are softened. Transfer to a bowl and let cool slightly.

Cut cabbage half vertically into 8 wedges and arrange on 4 serving plates, overlapping slightly. Pour Sesame-Soy Dressing over cabbage wedges, dividing equally, then top with mushroom mixture, carrot and cucumber. Sprinkle with cilantro, microgreens, peanuts and reserved sesame seeds. Serve immediately. Serves 4.

From Food and Drink

This tasty recipe from Real Simple combines spicy chorizo sausage with chicken thighs, scallions, red onion and garlic. Serve with a rice-pasta pilaf.

Avoiding Additives and Preservatives

I used PC chorizo, which is nitrite-free and Imagine Organic chicken stock.

Cook the dried pasta until brown and combine with the rice before adding water

Brown the chorizo

Put onions and chorizo into pan and place browned chicken on top, then roast until chicken is done

Garnish with scallion greens and serve with pilaf

Ingredients:

4 ounces (113 g) dry-cured Spanish chorizo, cut into ¼-in (0.63-cm) pieces

4 6-oz. (170 g) bone-in, skin-on chicken thighs

¾ (3.75 ml) teaspoons freshly ground black pepper

1 teaspoon (5 ml) kosher salt, divided

1½ pounds (680 g) spring onions (about 4 bunches), bottoms halved lengthwise, tops thinly sliced

1 small red onion, cut into ½-in (1.27-cm_ wedges

6 cloves garlic, smashed

1 tablespoon (15 ml_ olive oil

1 ounce (28 g) angel hair pasta, broken into 2-in (5-cm) pieces

1 small yellow onion, finely chopped

1 cup (250 ml) long-grain white rice

2 cups (500 ml) low-sodium chicken broth

Preparation:

Preheat oven to 450°F (232°C) Cook chorizo in a 12-inch (30 cm) cast-iron skillet over medium-high, stirring occasionally, until browned, about 5 minutes. Transfer to a plate using a slotted spoon.

Season chicken with pepper and ¾ tsp (3.75 ml) salt. Add to skillet, skin side down, and cook until skin is browned and crisp, about 6 minutes. Transfer to plate with chorizo.

Add halved spring onion bottoms, red onion, garlic, and chorizo to skillet and stir to combine. Place chicken, skin side up, on top of mixture and transfer skillet to oven. Roast until a thermometer inserted in thickest part of thighs registers 165°F (74°C), about 15 minutes. Remove from oven.

Meanwhile, heat oil in a medium pot over medium-high. Add pasta and cook, stirring often, until browned, about 2 minutes. Stir in yellow onion and cook, stirring occasionally, until beginning to soften, about 3 minutes. Stir in rice, broth, and remaining ¼ teaspoon (1.25 ml) salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 3 minutes.

Top chicken with spring onion tops and serve with rice pilaf. Serves 4.

From Real Simple

This excellent recipe from Bon Appetit is great Sunday dinner comfort food. Grind coriander and fennel seeds, combine with citrus zest, oil pepper flakes and paprika and rub the mixture over the chicken. Roast the chicken in water, wine, tomato paste and garlic. While the chicken rests, strain the sauce and pour over the chicken and potatoes. Cook’s note: I used regular paprika instead of smoked paprika. Be sure to add water partway through roasting to keep the sauce from evaporating.

Avoiding Additives and Preservatives

Check the spices to make sure they don’t contain colour or anti-caking agents. I used a white wine from Frogpond Farm with a sulfite count of less than 10 parts per million and Imagine Organic chicken stock. The No Name and Unico brands of tomato paste are additive-free.

Crush coriander and fennel seeds

Rub spiced oil into chicken

While the cooked chicken stands, strain the sauce

Citrus-and-chile-rubbed chicken with potatoes

Ingredients:

1 3½–4-lb. (1.6-1.8 kg) chicken

Kosher salt

1 Tbsp. (15 ml) coriander seeds

1 Tbsp. (15 ml) fennel seeds

Zest of 1 small orange

Zest of 1 medium lemon

¼ cup (60 ml) extra-virgin olive oil

1 Tbsp. (15 ml) mild red pepper flakes (such as Aleppo-style, Maras, or Urfa)

1 Tbsp. (15 ml) smoked paprika

¾ cup (180 ml) low-sodium chicken broth or water

½ cup (125 ml) dry white wine

1 Tbsp. (15 ml) tomato paste

4 garlic cloves, crushed

2 lb. (907 g) medium Yukon Gold potatoes, peeled

2 Tbsp. (30 ml) finely chopped parsley

Preparation:

Pat chicken dry with paper towels and season generously inside and out with salt. Tie legs together with kitchen twine. Place on a rimmed baking sheet and let sit 1 hour at room temperature.

Preheat oven to 425° F (218° C). Coarsely grind coriander and fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl and add orange zest, lemon zest, oil, red pepper flakes, and paprika; mix well. Pat chicken dry with paper towels, then rub all over with spiced oil.

Whisk broth, wine, and tomato paste in a cast-iron skillet or 3-qt. (2.8 L) enameled cast-iron baking dish to combine. Place chicken in the center and scatter garlic cloves around. Roast chicken, turning pan halfway through and adding an additional ¼ cup (60 ml) water if pan looks dry, until chicken is golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155° F (68° C), 50–60 minutes (temperature will climb to 160° F/71° C as chicken rests). Transfer chicken to a cutting board and let rest 45 minutes.

Meanwhile, strain liquid left in pan through a fine-mesh sieve into a heatproof measuring glass or small bowl; discard anything in sieve. Taste; season sauce with salt if needed. Set aside.

Place potatoes in a large pot and pour in cold water to cover by 1 inch (2.54 cm). Add a large handful of salt and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, 25–30 minutes. Drain and transfer potatoes back to pot.

Cut potatoes into large pieces (or, if you can handle the heat, break up with your hands). Pour reserved sauce over potatoes. Add parsley, season with salt, and gently toss to combine.

Place chicken on a platter and serve potatoes alongside. Serves 4.

From Bon Appetit

This recipe from Bon Appetit is easy to make, quick and tasty. Blitz hot peppers, garlic, fish sauce, salt and oil in a blender and toss with raw shrimp. After the shrimp have marinated for a few minutes, cook them in a hot pan until cooked through and slightly charred. Add basil and toss until it wilts.

Avoiding Additives and Preservatives

Cock brand fish sauce has no preservatives. Look for frozen shrimp with no additives. If buying fresh shrimp, check to make sure it has not been treated with a preservative.

Marinate shrimp in mixture of chiles, garlic, fish sauce, salt and sugar

Stir fry shrimp until cooked through and beginning to brown

Toss in basil, stir until it wilts and serve

Ingredients:

3 hot chiles, such as jalapeno, coarsely chopped

6 garlic cloves, smashed

¼ cup (60 ml) sugar

2 Tbsp. (30 ml) fish sauce

1 tsp. (5 ml) kosher salt

4 Tbsp. (60 ml) vegetable or grapeseed oil, divided

1 lb. (454 g) large shrimp, peeled, deveined

2 cups (500 ml) basil leaves (about 1 bunch)

Lime wedges (for serving)

Preparation:

Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. (45 ml) oil in a blender until smooth. Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.

Heat remaining 1 Tbsp. (15 ml) oil in a large nonstick skillet over medium-high. Just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side. Remove pan from heat. Add basil and toss vigorously until basil is wilted.

Transfer shrimp mixture to a platter. Serve with lime wedges alongside. Serves 4.

From Bon Appetit

This dish from the Barefoot Contessa is a great make-ahead side dish or vegetarian and gluten-free main dish. You can omit the cheese to make it vegan. Note: The recipe uses coarse kosher salt; if you are using a finer-grain kosher salt, use the smaller amount. You can make the salad up to two days ahead, but don’t add the feta until you are ready to serve it.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and a feta cheese with no preservatives, such as Tre Stelle.

Cook quinoa until tender and toss with lemon juice, olive oil and salt

Combine vegetables and herbs in a large bowl

Add quinoa to vegetables and herbs and add feta just before serving

Ingredients:

1 cup (250 ml) quinoa

Kosher salt and freshly ground black pepper

¼ cup (60 ml) freshly squeezed lemon juice (2 lemons)

¼ cup (60 ml) good olive oil

1 cup (250 ml) thinly sliced scallions, white and green parts (5 scallions)

1 cup (250 ml) chopped fresh mint leaves (2 bunches)

1 cup (250 ml) chopped fresh flat-leaf parsley

1 hothouse cucumber, unpeeled, seeded and medium-diced

2 cups (500 ml) cherry tomatoes, halved through the stem

2 cups (500 ml) medium-diced feta (8 ounces/227 g)

Preparation:

Pour 2 cups (500 ml) of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon (5 ml) of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they’ll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 (5 ml) to 1 ½ (7.5 ml) teaspoons of salt.

In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons (5 to 10 ml) of salt and 1 teaspoon (5 ml) of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold. Serves 8.

From the Barefoot Contessa

This tasty recipe from Bon Appetit, which features leeks, lemon, peas and mint, is a great spring dinner party dish. Brown coriander-dusted chicken thighs and set aside. Sauté leeks and garlic and add wine and lemon. Return the chicken to the pan and bake until cooked. Remove the chicken, cook the peas in the sauce and add mint. Serve the chicken with the sauce.

Avoiding Additives and Preservatives

Check the coriander for colour and anti-caking agents. I use a wine from Frogpond Farm that has a sulfite level below 10 parts per million.

Brown chicken and set aside

Saute leeks and garlic

Add wine and lemon, return chicken to pan and bake until chicken is cooked

Add peas to sauce and heat through

Roast chicken thighs with peas, leeks and mint

Ingredients:

6 skin-on, bone-in chicken thighs (about 2½ lb./1.13 kg total)

1 Tbsp. (15 ml) ground coriander

Kosher salt

2 Tbsp. (30 ml) extra-virgin olive oil

3 large leeks, white and pale green parts only, sliced ½-inch (1.27-cm) thick

4 garlic cloves, thinly sliced

5 2×1-inch (2.54-cm) strips lemon zest

2 bay leaves

⅓ cup (85 ml) dry white wine

1½ cups (375 ml) low-sodium chicken broth

1 cup (250 ml) fresh (or frozen, thawed) peas

1 cup (250 ml) mint leaves, torn if large

Preparation:

Preheat oven to 350° F (176° C). Pat chicken thighs dry; sprinkle flesh side with coriander. Season generously all over with salt.

Heat oil in a large high-sided or cast-iron skillet over medium. Cook chicken, skin side down, undisturbed, until thighs release easily from pan, about 4 minutes. Continue to cook, scooting chicken around occasionally for even browning, until golden brown, about 5 minutes more. Transfer chicken to a plate, skin side up.

Pour out all but 2 Tbsp. (30 ml) fat from skillet and return to medium heat. Add leeks and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Add lemon zest and bay leaves and cook, stirring, until fragrant, about 20 seconds. Pour in wine, scraping up any brown bits stuck to bottom of pan with a wooden spoon. Cook until wine is almost completely evaporated, about 3 minutes. Add broth and bring to a simmer. Return chicken to skillet, arranging skin side up. Transfer skillet to oven; roast chicken until cooked through and juices run clear when poked with a paring knife, 15–20 minutes. Transfer chicken to a plate.

If using fresh peas, cook in same skillet over medium heat until tender and bright green, about 3 minutes. If using frozen, cook just until warmed through, about 1 minute. Toss in mint; season with more salt if needed. Arrange vegetables and chicken in a large shallow bowl or on a platter. Serves 4-6.

From Bon Appetit

Several articles and food blogs claim that this recipe from the Barefoot Contessa is the best broccoli they’ve ever had. It’s very good; the roasting brings out great flavour from the broccoli and garlic and the lemon zest and juice, pine nuts, Parmesan and basil really dress this dish up. The recipe below calls for 4 to 5 lbs/1.8 to 2.2 kg broccoli to serve 6. That’s a lot of broccoli, so adjust accordingly.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice. Check the pine nuts to make sure they don’t contain a preservative. Genuine Parmesan cheese is additive-free.

Arrange broccoli on baking sheet with garlic, oil, salt and pepper

Roast until the broccoli is charred and tender

Top with lemon zest and juice, pine nuts, Parmesan and basil

Ingredients:

4 to 5 pounds (1.8 to 2.2. kg) broccoli

4 garlic cloves, peeled and thinly sliced

Good olive oil

1½ (7.5 ml) teaspoons kosher salt

½ (2.5 ml) teaspoon freshly ground black pepper

2 teaspoons (10 ml) grated lemon zest

2 tablespoons (30 ml) freshly squeezed lemon juice

3 tablespoons (45 ml) pine nuts, toasted

1/3 cup (85 ml) freshly grated Parmesan cheese

2 tablespoons (30 ml) julienned fresh basil leaves (about 12 leaves)

Preparation:

Preheat the oven to 425 degrees F (218 C).

Cut the broccoli florets from the thick stalks, leaving an inch or two (2.5 to 5 cm) of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups (2 L) of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons (75 ml) olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1½ tablespoons (22.5 ml) olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot. Serves 6.

From the Barefoot Contessa

This recipe from Food and Wine is an easy way to prepare a fillet of fish. The recipe calls for branzino or trout, but it would also work well with sole, halibut, haddock, cod or tilapia. Roast fingerling potatoes on a sheet pan for about 20 minutes (I also roasted some carrots). Meanwhile, mix together softened butter, mustard and herbes de Provence. Spread the mixture on the fish and add to the pan with the vegetables. Roast until the fish is opaque and flaky, about 10 minutes. Herbes de Provence is a combination of dried herbs. You can buy it ready-made or make your own, using a combination of rosemary, fennel, savoury, thyme, basil, marjoram, oregano and tarragon.

Avoiding Additives and Preservatives

Check the dried herbs to make sure they don’t contain colour or anti-caking agents. Use a butter that contains only cream, with no colour added. I use President’s Choice Old-Fashioned Dijon mustard.

Once the vegetables have been cooking for about 20 minutes, place the fish on the baking sheet and top with butter-herb mixture

Roast until the fish is opaque and the vegetables are tender

Ingredients:

1 pound (454 g) fingerling potatoes, halved lengthwise

2 tablespoons (30 ml) extra-virgin olive oil

2 tablespoons (30 ml) plus 2 teaspoons (10 ml) herbes de Provence, divided

Kosher salt and freshly ground black pepper

¼ cup (60 ml) unsalted butter, softened

1 tablespoon (15 ml) Dijon mustard

2 (12-ounce/340 g) butterflied branzino or trout

Preparation:

Preheat oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil.

Toss together potatoes, olive oil, 2 tablespoons (30 ml) herbes de Provence, 1 teaspoon (5 ml) salt, and ½ teaspoon (2.5 ml) pepper on prepared baking sheet. Roast in preheated oven until potatoes are golden around edges and nearly tender, about 20 minutes.

Meanwhile, mash butter, mustard, remaining 2 teaspoons (10 ml) herbes de Provence, and 1 teaspoon (5 ml) salt together with a fork in a small bowl. Arrange fish flesh side up, season with salt and pepper, and spread butter mixture evenly on fish.

Flip potatoes and arrange around edges of pan to accommodate fish. Add fish to baking sheet, flesh side up, and roast until fish is opaque and flaky and potatoes are cooked through, about 10 minutes. Serves 2.

From Food and Wine

If you like cauliflower you’re going to love this luscious recipe from Yotam Ottolenghi’s Simple. Steamed cauliflower is bathed in a curry-mustard-cream-cheese sauce and then baked and broiled. It’s a great side dish and/or satisfying vegetarian main course. Cook’s note: If you don’t want to steam the cauliflower in a steamer basket over water, place the florets on a microwave-safe plate lined with a dampened and wrung out white paper towel. Top with another damp paper towel and microwave for 3-5 minutes or until just beginning to soften.

Avoiding Additives and Preservatives

Use butter than contains only cream (no colour) and spices that don’t contain colour or anti-caking agents. Cheddar can sometimes contain colour so check the ingredients. Use additive-free white bread; I used an Ace Bakery loaf.

Steam cauliflower florets

Cook onion

Add spices and chiles

Add cream and cheese

Add cauliflower to sauce and bake

Ingredients:

1 large cauliflower, separated into 1 ½-inch (4-cm) florets

2 tbsp (30 ml) butter

1 small onion, peeled and finely diced (1 cup/250 ml)

1½ tsp (7.5 ml) cumin seeds

1 tsp (5 ml) curry powder

1 tsp (5 ml) mustard powder

2 green chiles, deseeded and finely diced

¾ tsp (3.75 ml) black mustard seeds

¾ cup + 2 tbsp (187.5 ml + 30 ml) heavy cream

4 oz (120 g) aged cheddar, coarsely grated

Salt

1/3 cup (15 g) fresh white breadcrumbs, from about half a slice

¼ cup (60 ml) parsley, finely chopped

Preparation:

Heat the oven to 400 F (204 C).

Steam the cauliflower over boiling water for 5 minutes, until just softening. Then remove and set aside to cool slightly.

Melt the butter in a round, 9-inch (24 cm) casserole pan on a medium heat, and sauté the onion for about 8 minutes, until soft and golden.

Add the cumin, curry and mustard powders, and chopped chile and cook for 4 minutes, stirring occasionally.

Add the mustard seeds, cook for a minute more, then stir in the cream, 100 g of cheddar and ½ tsp (2.5 ml) salt. Simmer for 2-3 minutes, until the sauce slightly thickens. Add the cauliflower, stir gently and simmer for 1 minute before removing from heat.

Place the remaining 20 g of cheddar  in a bowl and add the breadcrumbs and parsley. Mix, then sprinkle over the cauliflower. Wipe the top inside edge of the pan clean with a spatula or cloth (to avoid burning) and place in the oven. Bake for 8 minutes, until the sauce is bubbling and cauliflower is hot. Turn the broiler to high and keep the pan underneath for 4 minutes, or until the top is golden and crips. Watch it so it does not burn. Remove from oven and allow to cool a little – 5 minutes or so – before serving. Serves 4.

From Simple by Yotam Ottolenghi

This hearty and delicious soup from Yotam Ottolenghi is a bit labour-intensive (it is Ottolenghi, after all) but is worth the effort. Cook a whole chicken with garlic and onion in a pot of water to yield stock. Set the cooked chicken aside to cool while you soften and season vegetables, add tomatoes and stock and simmer. Remove the meat from the chicken and add it to the liquid along with long pasta, such as fettucine or pappardelle. Cook until the pasta is done and serve, garnished with red chile and parmesan cheese.

Avoiding Additives and Preservatives

Genuine parmesan contains no artificial ingredients. I used No Name tomato paste, which is additive-free.

Simmer chicken in water with onions and garlic until it is cooked through and falling apart

This recipe uses thyme, bay leaves, parmesan rind, tomatoes, tomato paste and pasta

Soften vegetables

Add thyme, garlic, bay leaves and rind

Add tomatoes, stock, chicken meat and pasta

Garnish with red chile and grated parmesan

Ingredients:

1 whole chicken (around 3 lbs/1.4 kg)

1 whole head garlic, halved, plus 4 cloves, peeled and crushed

1 onion, cut into 4 wedges

Salt and black pepper

2 tbsp (30 ml) olive oil

2 carrots, peeled and cut into roughly ½-inch/15 mm cubes (8 oz/220 g net weight)

3 sticks celery, cut at an angle into roughly 0.4-inch/1cm-thick slices (7 oz/200 g net weight)

3 bay leaves

1½ tbsp (22.5) thyme leaves, finely chopped

1 oz/60 g parmesan, finely grated, plus 1 small piece of rind

5 plum tomatoes, coarsely grated and skins discarded (11 oz/320 g)

2 tsp (10 ml) tomato paste

6 oz/180 g dried long pasta, such as pappardelle or fettucine

0.5 oz/15 g basil leaves, finely shredded

1 red chile, deseeded and finely chopped

Preparation:

Put the chicken, garlic head halves, onion, 8.5 cups/two litres of water and two and a quarter teaspoons (11 ml) of salt in a large saucepan for which you have a lid. Bring to a boil, turn down to a simmer, cover and cook for 80 minutes, until the chicken is cooked through. Transfer the chicken to a board, leave to cool slightly, then pull off the meat in large shreds; discard the skin, bones and cartilage. Strain the stock into a medium saucepan (discard the solids). Keep warm on a low heat while you get on with everything else.

Put the oil in a large saucepan on a medium-high heat, then sauté the carrot and celery for four minutes, until they start to soften. Add the crushed garlic, bay, thyme and parmesan rind, cook for 30 seconds, then stir in the tomatoes and tomato paste, and cook for three minutes, until the tomatoes cook down slightly. Pour in hot stock, half a teaspoon (2.5 ml) of salt and a generous grind of pepper, bring to a boil, then lower the heat to medium and cook for 15 minutes, or until the vegetables have softened.

Ladle out 14 oz/400 g of the soup, about 50/50 liquid to solids (avoid the bay and rind), transfer to a blender and blitz smooth. Stir back into the soup pan and turn up the heat to medium-high. Add the pasta, chicken flesh and a good grind of pepper, and cook for 15 minutes, or until the pasta is al dente. Discard the bay leaves and parmesan rind.

Divide the soup between four bowls, top with the basil, chilli, a good grind of pepper and a sprinkling of grated parmesan, and serve with extra parmesan alongside. Serves 4-6.

From Yotam Ottolenghi

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