Bogotá chicken and potato soup (Ajiaco santafereño)

1. Cover the chicken breasts with the water in a large pot, add the halved onion, spring onions, crushed garlic and coriander stems, salt and simmer for 25 minutes; lift out the meat and shred into thin strands.

2. Slice half the potatoes into thin rounds and cut the rest into larger cubes – Bogotá uses three kinds of potato, including the yellow papa criolla, which breaks down to make the soup creamy; here the thin slices take on that role.

3. Remove the spring onions and coriander stems from the broth, add the potatoes and the corn cobs cut into 4-5 cm rounds and cook for 35-40 minutes, until the thin slices completely break down and the soup is thick and creamy.

4. Stir in the dried guasca (this slightly bitter, herbal plant gives ajiaco its unmistakable flavour), return the shredded chicken and cook for 5 minutes; season with salt and pepper.

5. Ladle into deep bowls, with a piece of corn in each.

6. Serve cream, capers and avocado slices alongside in small bowls – everyone adds them to taste.

Tip: If you can't find guasca, a mix of dried oregano and thyme gets close, but for a true ajiaco it's worth tracking down.