Instructions: Put the chicken bits into a big pot with the lemon grass the lower white pans of the spring onions (keep the green tops) the halved carrots and 1 tsp of salt.

Cover with a good 3 litres of water.

Bring to the boil and spoon off any flotsam then reduce and cook at a murmuring bubble for about an hour.

Strain and discard the flavouring ingredients.

Meanwhile rub the salmon fillet on both sides with salt and pepper place in a plastic bag add the teriyaki marinade and refrigerate until needed.

When ready to serve heat a heavy frying pan until smoking hot remove the fish from its bag and rub with olive oil.

Put the fillet skinside down in the pan and sear without moving for 4 minutes.

Slide a large spatula underneath and turn over searing the flesh side for a further 4 minutes then remove from the pan.

Reheat the lemon grass stock and add the bok choi mangetouts and spring onion tops and poach for 2 minutes or until tender. Distribute the soup between bowls and flake some chunks of salmon over each (discarding the skin) finishing off with some sliced shallots or chives.

Think about making the stock in advance to allow the lemon grass to do its thing.

Serves 4

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