Here’s a family favourite, when it comes to cooking as a team as well as eating! It’s our go-to at the first sign of a cold or sniffle, with immune-nourishing benefits that are welcomed by supportive oral and gut microbes.

INGREDIENTS
4 spring onions, chopped
3 cloves garlic, sliced
Chunk of ginger, sliced
3 star anise
1 tsp coriander seeds
1/2 tsp Chinese 5 spice
1 tbsp fish sauce
1 tbsp soy sauce
1.5 litres fresh chicken stock
4 pheasant breasts
To serve:
4x nests wholegrain noodles
1 carrot, grated
Savoy cabbage, finely sliced
Kale, finely sliced
Sweetcorn, 1x tin
Pomegranate seeds
Lime wedges
METHOD
- Add all the ingredients, except the pheasant breasts, to a large saucepan and simmer gently for about 15 minutes.
- Griddle the pheasant breasts (or chicken) until crispy. Replace with toasted cashews if plant-based and use vegetable stock.
- Cook the noodles and fry up the cabbage and kale until it’s soft.
- Strain the soup, add the cabbage and kale, slice the pheasant breasts on top and layer up other ingredients to serve.