Cock-a-leekie Soup

Cock-a-leekie is a traditional Scottish chicken and leek soup, whose special touch comes from the sweet prunes.

1. Put the chicken thighs into cold water, bring it to the boil, and carefully skim off the foam that forms on top.

2. Add the bay leaf, season with salt and pepper, and cook it covered, barely simmering, for about 40 minutes.

3. Lift out the meat, bone it, tear it into bite-sized pieces, and return it to the liquid.

4. Add the thickly sliced leek and the rice.

5. Cook for about 15 minutes, until the rice softens and the leek cooks through but still has a little bite.

6. In the last 5 minutes add the halved prunes. Serve sprinkled with chopped parsley.

Tip: The prunes are not a mistake but the essence of the recipe – they give a pleasant sweet counterpoint to the savoury broth.