Cock-a-leekie Soup

1. Put the chicken thighs in cold water, bring to the boil and skim.

2. Add the bay leaves, season with salt and pepper, and simmer for 40 minutes.

3. Lift out the meat, take it off the bone, shred it and return it to the pot.

4. Add the thickly sliced leeks and the rice.

5. Cook for 15 minutes until the leeks are soft but still have bite.

6. Add the halved prunes for the last 5 minutes. Serve with parsley.

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