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Ingredients

• 1.5 kg chicken
• 1 heads celery, halved
• 3 leeks, split lengthways
• 3 carrots, split lengthways
• 2 white onions, halved
• a few bay leaves, thyme sprigs and stalks parsley
• pinches black peppercorns
• small bunch basil, stalks only (reserve leaves for dumplings and serving)
• 125 ml white wine
• handfuls young spinach leaves
• 4 tomatoes, deseeded and diced
• basil

• 100 g self-raising flour
• 100 g shredded suet
• 100 g fresh breadcrumbs
• 30 g butter
• 2 shallots, diced
• 1 cloves garlic
• 1-2 tbsp basil
• 2 eggs, beaten

Description

Matt Tebbutt’s Light Autumnal Broth Makes A Deliciously Simple Dish That Will Feed 2 People For Under £5

UK TV