Home
Recipes
Gluten free

Seafood cocktail

Christmas recipes

Seafood cocktail

6 minutes

Potato bake with crackling

Christmas recipes

Potato bake with crackling

45 minutes

Slow-braised oxtail

Beef recipes

Slow-braised oxtail

3 ½ to 4 hours

Cacio e pepe umngqusho

Beans recipes

Cacio e pepe umngqusho

2 hours

Braised duck legs with polenta

Duck recipes

Braised duck legs with polenta

2 ½–3 hours

Beef-and-marrow ragù

Beef recipes

Beef-and-marrow ragù

3½–4 hours

Easy tuna carpaccio

Fish recipes

Easy tuna carpaccio

Ripe banana peel chutney

Sauce recipes

Ripe banana peel chutney

40 minutes

Smoked mackerel with parsley velout

Fish recipes

Smoked mackerel with parsley velout

20 minutes

Roast chicken with Paloise sauce

Chicken breast

Roast chicken with Paloise sauce

30 minutes

Potage de mer

Calamari

Potage de mer

25 minutes

Tomato-and-chicken soup

Chicken recipes

Tomato-and-chicken soup

1 hour

Load more

Tomato-and-chicken soup

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

1 whole free-range chicken
1 onion, peeled and chopped
2 bay leaves
4 sprigs thyme
6 sage leaves
1 litre water
4 tomatoes, halved
salt, to taste

For the baby marrow fries:

3 cups sunflower oil
12 baby marrows, cut into thin matchsticks
100 g cornflour
salt, to taste
mayonnaise, for serving

Method

1. Preheat the oven to 180°C. Place the chicken, onion, herbs and water in a casserole dish. Cover and roast for 1 hour.

2. Place the tomatoes on a very hot cast-iron grill and cook on both sides until soft.

3. Break the chicken into pieces in the stock and add the tomatoes. Season to taste. Serve with the baby marrow fries and mayo.

4. To make the baby marrow fries, heat the oil in a saucepan. Lightly toss the baby marrow in cornflour and shake off any excess. Fry in batches until golden brown, then drain on kitchen paper.

Find more soup recipe here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Cheri Kustner