Cock a Leekie

Put the bird and giblets into a large pan with the stock or water, add the bay leaf, leeks and plenty of seasoning. Bring the soup to the boil then skim the surface, reduce the heat, cover the pan and simmer for 2-3 hours, or until the bird is tender.

Remove the bird, giblets and bayleaf and skim off any fat from the surface. Add the rice and the prunes, drained, and simmer the soup for a further 30 minutes. Check for seasoning, then serve. Use the chicken, coated with a caper or egg sauce, as another course.