Chicken and leek soup

1 Rinse chicken under running water and remove any obvious fat (including fat from cavity). Place chicken in a large pan with parsley sprigs, one-third of carrots and 1/4 cup barley. Fill pan with water and bring to boil.

2 Skim off any surface foam. Add salt and reduce heat to low. Simmer gently for 2 hours or until meat is falling off bones of chicken.

3 Remove chicken from liquid (stock). Strain stock through sieve positioned over a large bowl. Use a gravy-separating jug to remove fat from stock.

4 Clean pan and add oil. Cook leek until softened. Add strained stock with potatoes, remaining barley, carrot and lemongrass. Cook for 15 minutes until vegetables are tender.

5 Meanwhile, roughly chop chicken. Return chicken to soup with peppadew pieces 5 minutes before ready to serve. Heat through, season and serve sprinkled with chopped parsley.