Every year I tweak my chicken soup recipe. Full of Asian flavours, this quick and easy soup has become a midweek favourite. Look out for really good dumplings, available from specialty shops and Asian supermarkets.
Too often celery is just a background note, but in this soup it really adds quite an interesting flavour. Based on a recipe by Ruth Rogers and Rose Gray from the River Cafe in London, it is thick and earthy and very delicious.
This is a rarely cooked but classic dish that takes me back to my French training. This version owes more to Heston Blumenthal than tradition, though, with my own spin. It takes time, but not too much effort.