Instructions: Mince the chicken breast with 1 tablespoon of the Parmesan the garlic nutmeg breadcrumbs egg parsley salt and pepper in a food processor.

Using 1 level dessertspoon of mixture for each dumpling form into little balls with the palms of your hands making 10 per person.

Strip the cardoon leaves from the stems then peel the sticks to remove the outer strings and cut into 1cm pieces.

Bring to the boil with the stock and simmer adding the chicken dumplings after 10 minutes until al dente.

Add the chives divide between the bowls and sprinkle with the remaining Parmesan.

Cardoon a member of the thistle family resembles a large head of celery and has long white fleshy nibs and silvery green leavs. It gives an extremely subtle taste to the broth. Like celery the tender inner stalk is the best part of the vegetable but you can also use the outer part with the stringy filaments removed If you canno find cardoonsyou can use celery instead.

Serves 4

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