Mary Berry's cock-a-leekie soup recipe
 This warming Scottish cock-a-leekie soup is made in the traditional way, with shredded prunes to add slight sweetness and comfort. 1 x 1.5kg/3lb 5oz ready-to-cook chicken2 litres/3½ pints chicken stock (or water)3 bay leaves4 leeks, halved lengthways, thinly shredded2 carrots, peeled, halved lengthways, thinly sliced2 sticks celery, halved lengthways, sliced12 ready-to-eat dried prunes, shreddedsalt and freshly ground black pepper 1 x 1.5kg/3lb 5oz ready-to-cook chicken 2 litres/3½ pints chicken stock (or water) 3 bay leaves 4 leeks, halved lengthways, thinly shredded 2 carrots, peeled, halved lengthways, thinly sliced 2 sticks celery, halved lengthways, sliced 12 ready-to-eat dried prunes, shredded salt and freshly ground black pepper Method Sit the chicken in a large saucepan so it fits snugly and add the stock; you need enough to cover the chicken. Add the bay and season with salt and pepper. Bring to the boil on a high heat. Cover and simmer for 1–1¼ hours, or until cooked through. Remove the chicken from the liquid and check the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer (if not, cook for a little longer). Pull it apart slightly so it cools quickly. Add the leeks, carrots, celery and prunes to the cooking liquid (if you used water, add a couple of chicken stock cubes at this stage). Bring to the boil, then cover and cook for 20 minutes, or until the vegetables are tender.Pull the meat from the chicken carcass into bite-sized pieces, discarding any skin and bone. Remove the bay leaves from the pan, add a little salt and pepper if needed, return the chicken to the pan and stir. Heat until piping hot. Serve in warmed bowls or mugs. Sit the chicken in a large saucepan so it fits snugly and add the stock; you need enough to cover the chicken. Sit the chicken in a large saucepan so it fits snugly and add the stock; you need enough to cover the chicken. Add the bay and season with salt and pepper. Bring to the boil on a high heat. Cover and simmer for 1–1¼ hours, or until cooked through. Remove the chicken from the liquid and check the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer (if not, cook for a little longer). Pull it apart slightly so it cools quickly. Add the bay and season with salt and pepper. Bring to the boil on a high heat. Cover and simmer for 1–1¼ hours, or until cooked through. Remove the chicken from the liquid and check the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer (if not, cook for a little longer). Pull it apart slightly so it cools quickly. Add the leeks, carrots, celery and prunes to the cooking liquid (if you used water, add a couple of chicken stock cubes at this stage). Add the leeks, carrots, celery and prunes to the cooking liquid (if you used water, add a couple of chicken stock cubes at this stage). Bring to the boil, then cover and cook for 20 minutes, or until the vegetables are tender. Bring to the boil, then cover and cook for 20 minutes, or until the vegetables are tender. Pull the meat from the chicken carcass into bite-sized pieces, discarding any skin and bone. Remove the bay leaves from the pan, add a little salt and pepper if needed, return the chicken to the pan and stir. Heat until piping hot. Serve in warmed bowls or mugs. Pull the meat from the chicken carcass into bite-sized pieces, discarding any skin and bone. Remove the bay leaves from the pan, add a little salt and pepper if needed, return the chicken to the pan and stir. Heat until piping hot. Serve in warmed bowls or mugs.