Every month Tom will give you tips on ingredients, preperation, presentation and cooking along with one of this season's recipes.
Tom’s tip of the month . . .
Make sure you get your copy of my new book ’From Nature to Plate - seasonal recipes from The Kitchin’
Cock-a-leekie soup
Ingredients:
1 whole free range chicken
1 leek
1 onion
2 carrots
1 sprig thyme
5 white peppercorns
1 bay leaf
salt
Garnish:
200 g Basmati rice
50 g chopped prunes
20 gr chopped parsley
1 chopped leek
In a large pan, cover the chicken with cold water and bring to the boil. Add the vegetables and herbs and cook slowly for 2-3 hours until chicken is cooked.
Revove chicken and vegetables from stock and season to taste.
Meanwhile cook the basmati rice and chopped leeks in boiling salted water. Chop the prunes and parsley, keeping aside for garnish. Break away the chicken from the bone.
To serve
In a bowl, place the cooked rice, chicken, prunes and chopped parsley. Cover in stock and serve
1 whole free range chicken
1 leek
1 onion
2 carrots
1 sprig thyme
5 white peppercorns
1 bay leaf
salt
Garnish:
200 g Basmati rice
50 g chopped prunes
20 gr chopped parsley
1 chopped leek
In a large pan, cover the chicken with cold water and bring to the boil. Add the vegetables and herbs and cook slowly for 2-3 hours until chicken is cooked.
Revove chicken and vegetables from stock and season to taste.
Meanwhile cook the basmati rice and chopped leeks in boiling salted water. Chop the prunes and parsley, keeping aside for garnish. Break away the chicken from the bone.
To serve
In a bowl, place the cooked rice, chicken, prunes and chopped parsley. Cover in stock and serve
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