Warming Herby Persian-Style Noodle Soup

Chop the leek[s] in half lengthways, wash thoroughly to remove any grit from between the leaves, then top, tail and slice finely

Peel and finely slice (don't chop!) the garlic

Wash the spinach, then pat it dry with kitchen paper

Boil a kettle

Heat a large pot with a drizzle of olive oil over a medium-low heat

Once hot, add the sliced leek and a generous pinch of salt and cook for 3-4 min or until softened

Drain and rinse the black beans and champagne lentils

Dissolve the vegetable stock mix in 650ml [1.3L] boiled water

Pick a few leaves from the dill, coriander, mint and parsley and set aside for garnish

Pick the remaining mint leaves from their stalks, then chop all of the herbs together roughly, discard the mint stalks

Once the leek has softened, add the chopped garlic to the pot with the ground turmeric and cook for 30 secs or until fragrant

Add the vegetable stock with the spinach, chopped herbs and soy sauce and bring to the boil over a high heat

Season generously with a grind of black pepper

Add the fine egg noodles to the pot and stir them with a fork until separated and beginning to soften

Add the drained black beans and lentils to the pot with a pinch of salt and cook for 2-3 min further or until the noodles are tender and everything's warmed through

Once done, add the juice of 1/2 [1] lemon and give everything a good mix up – this is your warming herby Persian-style noodle soup

Cut the remaining lemon into wedges