Instructions: Make stock by simmering chicken bones with a sliced onion, celery and carrot with enongh water to cover. Leave stock to cool. Refrigerate. Remove congealed fat before using.

Peel potatoes and cut into cubes. Wash leeks thoroughly and cut both in half lengthwise, chop thinly. Peel and chop onions finely.

Cook onions and leeks in the orange juice over a gentle heat, until they are quite soft and transparent. Add potatoes and cook for a further 3 minutes, tossing them through the onions gently. Add the stock, curry powder, ginger and bay leaf Cover and simmer for 30 minutes.

Stir through parsley before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.