Colombian chicken and cassava soup (Sancocho de gallina)

1. Put the chicken legs in a large pot, cover with 3 litres of cold water, add the halved onion, crushed garlic, spring onions and coriander stems, salt, bring to the boil, skim and simmer for 30 minutes.

2. Peel the green plantains and break them into 4-5 cm pieces (score with a knife, then snap by hand – this helps them thicken the soup); cut the corn cobs into 4-5 cm rounds.

3. Add the plantain and corn to the soup and cook for 15 minutes.

4. Add the peeled cassava, with its central core removed and cut into large chunks, and the quartered potatoes and cook for another 25-30 minutes, until everything is tender and some of the potato breaks down to thicken the broth; season with salt and pepper.

5. Remove the spring onions and coriander stems, ladle the soup into deep bowls, making sure each gets meat, corn, plantain and cassava.

6. Sprinkle with freshly chopped coriander and serve with rice, avocado slices and ají picante.

Tip: In Colombia sancocho is a weekend family event – often cooked outdoors over a wood fire in a huge pot. Leftovers are best the next day.