Egyptian chicken soup with orzo (Shorbet lesan asfour)

1. Cover the whole chicken with water, add the quartered onion, cardamom and bay leaves, bring to the boil, skim, season with salt and pepper and simmer for 60 minutes.

2. Remove the chicken and strain the stock; pull the meat off the bone and shred it finely.

3. Melt the butter in a pan and toast the orzo, stirring, for 3-4 minutes until golden.

4. Pour in 1.5 litres of the hot stock and cook for 10 minutes until the pasta is tender.

5. Add some of the shredded chicken, taste and adjust the salt.

6. Serve hot with lemon wedges.

Tip: Lesan asfour means sparrow's tongue: that's what Egyptians call this rice-shaped pasta. This soup is the healing comfort food of Egyptian homes, especially when someone is ill. Toasting the pasta gives it a nutty, deep flavour, so don't skip it.