This week’s recipe combines some lovely seasonal produce to create a really nourishing and tasty meal that’s perfect for a midweek supper or comforting weekend family lunch.

Good old British broccoli is a key component of this dish and gives the broth texture and crunch. For an alternative to the regular green variety, try purple sprouting broccoli which is at its best at this time of year although pricier than its larger headed cousin.

Along with other vegetables in the cruciferous family such as kale, cauliflower and sprouts, broccoli is one of the most nutritionally dense vegetables available.

Many people would be surprised to learn that, gram for gram, broccoli contains as much calcium as milk and is also a great source of vitamin C and fibre, making it an excellent choice for the family dinner table.

Broccoli is a great kitchen ingredient and a really versatile vegetable that can be incorporated into a variety of dishes or simply served on its own with a little olive oil, salt and lemon

Broccoli makes a fantastic addition to stir fries, curries, pasta, tarts and salads and is an easy way to increase the nutritional value of your meal. And whilst the weather is still on the chilly side, you can’t go wrong with a steaming bowl of this nutritious broth.

You can use any vegetables in this dish, there’s no limit or rules. For this reason it’s a great all-rounder and can be made at any time of the year, just use whatever seasonal ingredients you fancy.

The key to its great flavour is to use a good quality chicken stock to create a really flavoursome base for the vegetables and noodles.

Ingredients (serves 4)

1.5 litre of chicken stock

2 chicken breasts

2 cloves garlic, crushed

1 tsp fresh ginger, grated

1 carrot, cut into thin ribbons

2 pak choi, quartered

100g broccoli, broken into small florets

50g sugar snap peas or mange tout

50g Chinese cabbage, shredded

2 spring onions, sliced

150g fine rice noodles

1 tsp sesame oil

Salt and white pepper

Add the stock to a large deep pan with the chicken breasts, garlic and ginger. Cover and gently simmer for 15-20 minutes or until the chicken in cooked through and tender. Remove the chicken from the pan and slice or shred into small pieces.

Return the chicken to the stock and add the vegetables and noodles. Simmer for another 3-5 minutes until the vegetables have softened but still retain a slight bite. Add the sesame oil and season with a little salt and white pepper.

Ladle into bowls and serve whilst hot.