Just back from Portugal - again! And I can’t tell you how ridiculously-good their corn-fed chicken is… plus the vegetables from the Saturday market in Lagos, courtesy of the local farmers who bring their produce every single week - so fresh, so delicious, so colourful and so ‘straight from the earth and onto your plate’. So I had to make my my One Pot Chicken but with everything that the farmers had to offer - cabbage, peppers, aubergines, parsley and a few delicious nuts thrown in - that was a meal let me tell you!

No, not this time - I want to talk about Miso Soup, often forgotten when we need a bit of a pick-me-up when the weather is cold, damp and unforgiving and especially right now when it comes to attracting ‘a particular virus’!

This recipe is from the Planet Organic Cookbook which was published way back in 2000 (think it may, sadly be no longer available but seek it out and you may be lucky) and created by Renee Elliot and Eric Treuille (he of Books for Cooks in Notting Hill fame). What a shop, what an experience and I am proud to say that he once stocked my Soup Cookbook - and - displayed it in the window!

The secret for selecting miso for soups is that red miso is thicker and saltier and is traditionally used in winter soups and white miso is more delicate and sweeter and is preferred for lighter, summer soups. I think you will find that red miso is the one for the job here, but it’s up to you.