Cock-a-leekie soup

Melt the butter with the oil in a large non-stick saucepan. Add the chicken to the pan and sauté quickly for 5 minutes until evenly browned all over. Remove the chicken and drain on kitchen paper.

Cut off the green parts of the leeks and put aside. Cut the white parts in half lengthways, wash thoroughly, then slice crossways. Add the sliced leeks to the pan and fry for 5 minutes until soft.

Add the stock, rice and bouquet garni and return the chicken to the pan. Season with salt and pepper, then bring to the boil, reduce heat, cover and simmer for 30 minutes or until the chicken is tender.

Shred the green parts of the leeks, then add to the pan with the prunes. Cover and simmer for a further 10 minutes.

Take out the bouquet garni, remove the chicken and shred the flesh into bite-sized pieces, discarding the skin and bone. Return the chicken meat to the pan.

To serve, ladle the soup into warm bowls and scatter with some chopped fresh parsley or thyme, if liked.