Although it is the simplest soup of all (I don't count the instant Chinese noodle soups or canned ready-made ones here), it's been my favourite since I can remember. Back when I was a child, it was an absolute must for a Sunday lunch. When I was old enough to try to make my own one, I was so sure of myself that I nearly forgot to add half of the ingredients :-) Luckily, I sussed out something was wrong early enough to salvage the soup! It still astounds me how could one cock up such a simple thing, but as they as "impossible is nothing " ;-) To make the soup you need: chicken meat (it may be 1 whole chicken, or parts - I usually use 4 legs and 3-4 wings) 4-5 carrots 3 parsnips half a small celeriac a bit of parsley 1 garlic clove 3 bay leaves 3-4 allspice grains 3-4 black pepper grains 1 chicken stock cube salt and ground pepper a pinch of dried lovage (optional) 1 tbsp dried veg mix  Preparation: There are two ways of cooking the soup, depending

Today's recipe is inspired by my favourite meal at a Chinese restaurant we frequent. Actually, less and less often, as the service is going downhill there. Anyway, that served as motivation to try to replicate the meal I enjoy so much - sweet and sour chicken with soy noodles. I also decided to "lean" it a bit - the restaurant version of the dish has deep fried batter chicken, mine wasn't deep fried, nor did it have batter, but it was very enjoyable nonetheless! ;-) For the sauce I used: 1 large can of pineapple 1 cup honey 3 tbsps dark soy sauce 3 tsps ginger powder half a teaspoon of ground cinnamon 1-2 tbsps of tomato puree 2 tsps of lemon juice 1 tsp tamarind paste salt and pepper 1 tsp corn flour Preparation: Put the pineapple into a pan, pour in the syrup from the can, add honey, soy sauce, ginger powder, ground cinnamon, tomato puree, tamarind paste and lemon juice. Stir all ingredients and simmer until they blend. Season the sauce with salt