Warming Chicken & Sweetcorn Soup

While the veggies are roasting, finely chop the garlic. Thinly slice the spring onion. Roughly chop the Asian greens. Drain the sweetcorn. Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

While the corn is charring, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Cook the garlic & herb seasoning and garlic, stirring, until fragrant, 1 minute. Add the chicken, the water, chicken-style stock powder, soy sauce, sesame oil and a pinch of salt and pepper. Bring to a simmer and cook until the chicken is cooked through, 5-10 minutes. Using tongs, remove the chicken from the saucepan and set aside on a chopping board.

TIP: Chicken is cooked through when it's no longer pink inside.

Shred the chicken using two forks. In a small bowl, combine the cornflour and a splash of water, then stir until dissolved.

TIP: Slice the chicken if you prefer.

When the veggies are done, return the chicken to the saucepan along with the charred corn, roasted veggies, Asian greens and cornflour mixture. Simmer over a medium-high heat, stirring, until the sauce has thickened slightly, 2-3 minutes.