One week of healthy post-Christmas recipes to get you through the cold wintry weather and revitalise you after the excesses of Christmas and New Year celebrations.

Chicken Soup with Brown Rice

Ingredients

2 litres chicken stock

1 large onion, chopped

1 leek, washed, trimmed and sliced

Drizzle of olive oil

250g carrot, diced

60g wholegrain brown rice

2 sticks celery, finely diced

Salt and freshly milled pepper

Sweat the onion in a drizzle of olive oil until softened. add the carrots, leek and celery and sweat for a further 5 minutes, stirring constantly.

Add the stock and rice, bring to the boil and simmer for 30-40 minutes until the rice is tender. Season to taste with salt and pepper.

Serve in warmed bowls with strips of toast made with seeded bread.