Featuring the recently published cookbook, Cut The Carbs by Sydney-born food writer Tori Haschka, Sainsbury’s Magazine (October 2014) includes a mouthwatering Peruvian Chicken and Coriander Soup. The fresh tasting soup is based around large bunch of coriander so my main concern was to ‘hide’ this as there are usually loud grumbles when this aromatic makes an appearance but I need not have worried; flavours are sufficiently tempered so no particular taste dominates and the result is outstanding. I prepared this by first poaching chicken breast then using the liquor along with a stock-pot for extra flavour for a deceptively filling, scrumptious supper. The recipe suggests 3 servings but it generously serves 4.

First, take a 30g bunch of coriander and trim away the chunky lower stalks from the leaves. Blend the stalks (using a hand blender or liquidizer) with a chopped shallot (or onion) and a couple of tablespoons of olive oil to make a rough paste.

Over a medium heat, add the paste to a large saucepan and cook for 3 or 4 minutes to soften. Add 1.25 litres of chicken stock and 100g quinoa. Bring to a boil, reduce the heat, cover and simmer for about 15 minutes or until the quinoa is tender.

Shred the poached chicken with a fork then add this along with a couple of handfuls of defrosted peas to the pan (I also added a couple of finely sliced mushrooms and a sprinkle of chilli flakes). Blitz the remaining coriander leaves with a slug of olive oil, sea salt and pepper; add to the pan and serve piping hot.