A recipe I just saw on Nigel Slater’s eating together.


  • chicken pieces, skinned 
  • 2 whole brown onions, peeled
  • 2 sweet potato peeled and sliced
  • 4 carrots, peeled and sliced
  • celery swedes, peeled and sliced
  • 1 celery
  • 1 leek
  • bay leaf
  • 2 chicken stock cubes
  • 2 beef stock cubes
  • 2 litres of water
  • 1 bay leaf
  • freshly cracked pepper
  • rice vermicelli noodles, cooked
  • butter beans, warmed


Place the chicken pieces in the bottom of a large pan. Add all the veg, bay leaf, stock and water. Bring to the boil, then skim off and discard the froth. Season with pepper and then leave on a medium heat for 4 hours, bubbling gently. Strain all the vegetables and chicken out of the broth and discard these. Leave the broth to cool and then skim off the fat. Reheat when ready to serve the chicken broth. Serve over warm butter beans and vermicelli noodles.