For the bone broth
1 chicken carcass
1 onion
1 celery stick
splash lemon juice
2 bay leaves
1 tsp black peppercorns
Handful of parsley stalks

For the soup
Borderfields Lemon Infused Cold Pressed Rapeseed Oil
1 trimmed leek
2 carrots, peeled
1 celery stick
15g of dill
300g new potatoes
80g cavolo nero
200g cooked chicken, shredded
2 hard boiled eggs

To serve
1 loaf sourdough bread
1 garlic clove for rubbing


1. To make the bone broth, roughly chop the vegetables and add to a large stock pot along with all the other bone broth ingredients. Cover with cold water to two centimetres  above the carcass, and bring to the boil. When boiled, turn the heat down to low, and allow to simmer away for 6-12 hours with the lid on. If you have a slow cooker you can throw everything in and leave it on the lowest setting overnight. when cooked, strain through a sieve and set the broth aside. Discard the bones and vegetables.

2. To prepare the vegetables for the soup, slice the leek, thinly slice the carrot and celery, chop the dill stems finely and roughly chop the leaves, keeping them separate. Peel the new potatoes and slice thickly, strip the cavolo nero leaves from the woody stems and roughly chop.

3. Using a large saucepan sweat the leeks in 1 tbsp of the Borderfields Lemon Infusion until soft, but not coloured. Remove from the saucepan, and keep to one side.

4. Add 1tbsl of Borderfields Lemon Infusion to the pan and sauté the carrots, celery and dill stems for 2 minutes.

5. Add in the broth and potatoes and simmer with the lid on until the potato’s are tender. Add the leek, along with the cavolo nero, and continue cooking for a further 1 minute.

6. Add a squeeze of lemon, salt to taste and plenty of freshly milled black pepper. Stir in the chopped dill leaves and ladle into bowls. Then drizzle over plenty of Borderfields Lemon Infusion, and serve with toasted sourdough rubbed with garlic.

7. Peel and roughly chop the hard boiled eggs and sprinkle over the soup for garnish.