Ingredients

Method

• 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

Ingredients

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