NORTHERN PLANNER

This is the chinese version. Warming, comforting, perfect for feeling a bit positive. Wonderful for using up roast chicken.

You need  – a litre of good, not chicken stock chicken stock – organic cubes are fine to use with boiling water. I”l show you how tro make your own stock another time.

A big handlful of shredded roast chicken

Teaspoon of chinese five spice

Heaped tablespoon of cornflour

A big tin of sweetcorn – make sure it’s the kind you get in unsweetened, unsalted water.

Tablespoon of sherry.

Put the stock,spice and the sherry in big pan, bring to the boil.Throw in all the sweetcorn and shredded chicken and bring to the boil.

While it’s boiling, put the cornflour in glass and add two tablespoons of tepid water. Stir hard until it becomes a paste. Just before the stock comes to the boil, add the paste and stir thouroughly.

As it boils, it will thicken and become slightly gelatinous. Perfect.

It’s that easy.