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Chicken broth with chilli and ginger

SERVES 4

1.2 litres (2 pints) cold chicken or vegetable stock, well strained

20 large sprigs of coriander or flat-leaf parsley, stalks and leaves separated

½–1 red chilli, to taste, finely sliced (leave the seeds in if you dare!)

2cm (¾ inch) piece of fresh ginger, finely sliced

sea salt and freshly ground black pepper

1. Put the cold stock in a saucepan and add the coriander or parsley stalks (keep the leaves for serving), sliced chilli, ginger and a little salt and pepper. Bring to the boil, then taste and add more seasoning, if you like.

2. Ladle into warm bowls or cups and serve scattered with the coriander or parsley leaves – whole or chopped, whichever you prefer.