This root vegetable, chicken and orzo soup is very nourishing and ideal when children come in from school. It is a regular in our house, and my mother in law, Eileen, loves it. It lasts for four or five days in the fridge and we usually have some ready to heat up. If you are stuck for time, use chicken thighs instead of the whole chicken and they will cook faster.

Orzo is a rice-shaped pasta that is becoming very popular. Sometimes I use barley instead of the orzo. And for gluten free eating just leave the orzo or barley out.

Now and again I am asked if there is any food I just could not live without. I think it would have to be eggs. They are so quick and versatile and I love them. We do start the day with them. Conor and Lucia almost always have a boiled egg in a cup before they head off the school, so the tradition is continuing.

This omelette is high in protein but low in fat and makes for a very tasty breakfast, or indeed a snack at any time of the day, and is great at weekends when you are in and out of the house. Vegetarians, just leave out the pancetta.

Root vegetable, chicken and orzo soup

Serves six to eight

Poached chicken

1.5kg (3¼lb) whole chicken

1 large onion, chopped

2 celery sticks, chopped

2 garlic cloves, sliced

1 carrot, chopped

2 bay leaves

1 tsp black peppercorns

2 fresh thyme sprigs

2.5 litres (4½ pints) water

Soup

2 celery sticks, diced

2 carrots, diced

200g (7oz) orzo pasta (or similar small pasta shapes)

2 fresh thyme sprigs, leaves removed

1 tbsp chopped fresh flat-leaf parsley

Sea salt and freshly ground black pepper

  • 1 Place the whole chicken in a large stockpot or pan over a medium heat with the water, onion, celery, garlic, carrot, bay leaves, thyme and peppercorns. Bring to the boil, then cover and reduce the heat to low and simmer very gently for one hour, or until the chicken is cooked through. Use a metal spoon to occasionally skim the foam from the surface.
  • 2 Remove the chicken from the stock and allow to cool slightly. Strain the stock, discarding the vegetables – you should have 2½ litres (4½ pints) in total. When the chicken is cool enough to handle, remove the skin and shred the meat from the bones, discarding the skin and bones. Set aside until needed.
  • 3 Return the stock to a clean pan over a medium heat and add the celery, carrot, orzo pasta, and thyme. Bring to the boil, then reduce heat and simmer for 10 minutes, until the vegetables are just tender. Add the cooked, shredded chicken, bring back to a simmer and cook for another two to three minutes, until the vegetables are just cooked. Stir in the parsley and season to taste. Ladle into bowls to serve.

    • Irish breakfast omelette

    Serves one

    2 tsp Donegal Rapeseed oil

    25g (1oz) pancetta (smoked bacon lardons)

    50g (2oz) button mushrooms, sliced

    1 spring onion, thinly sliced

    50g (2oz) baby spinach leaves

    1 Simply Better free-range corn-fed egg

    2 egg whites

    4 cherry tomatoes, quartered, ideally vine-ripened

    sea salt and freshly ground black pepper

    lightly dressed crisp green salad, to serve

  • 1 Heat a medium non-stick frying pan over a medium heat. Add half the oil and fry the pancetta for one to two minutes, until it has released its oil and become crispy. Add the mushrooms and spring onion. Season with salt and pepper, then continue to sauté for two to three minutes, until just tender. Fold in the spinach and allow to just wilt down. Tip into a sieve set over a bowl to drain off any excess liquid and cover loosely with foil to keep warm.
  • 2 Whisk the egg and egg whites in a bowl with the water and season lightly with salt and pepper. Wipe out the frying pan and return to a medium heat with the rest of the oil. Add the egg white mixture, swirling to evenly cover the base of the pan. Cook for one and a half to two minutes, until just set. Use a rubber spatula to lift the omelette and allow the runny egg white mixture to flow underneath.
  • 3 Remove the egg white omelette from the heat and spoon the pancetta, mushroom and spinach on one side and scatter over the cherry tomatoes on top. Fold over and slide on a plate and add a small mound of salad alongside to serve.