RECIPE IDEA: Struggling with winter coughs and colds?

Why not try this super-easy and quick winter warmer from Theo Michaels this weekend...?

"My mum might not speak to me again after reading this microwave recipe! Avgolemoni is a staple of Cypriot cooking; a deliciously warming and zesty chicken soup with the addition of lemon and an egg giving the soup a rich creaminess," says Theo Michaels, Masterchef semi-finalist, cookbook author and regular guest chef on ITV's This Morning.

AVGOLEMONI - GREEK CHICKEN SOUP

SERVES: 1

COOKING TIME: 2-3 minutes EQUIPMENT: 300ml/1⁄2 pint mug

80g/3oz chicken breast, diced roughly into 1cm/ 1⁄2in cubes

185ml/6 1⁄2fl oz/generous 3⁄4 cup stock

15ml/1 tbsp lemon juice

7.5ml/1 1⁄2 tsp cornflour/cornstarch

1 egg

Seasoning (heavy on the black pepper)

1 Add the diced chicken breast and stock to a mug or bowl and microwave uncovered for 1 1⁄2 minutes (or until the chicken is cooked).

2 In a separate mug add the lemon juice and cornflour and stir until fully combined, then pour the cornflour mixture into the mug with the cooked chicken and stock and stir.

3 Using the mug that had the cornflour mixture in, crack an egg and whisk, then pour half the egg mixture into the soup and gently stir twice.

4 Microwave uncovered for 30 seconds, and season.

CHEF'S NOTES:

You can save the leftover egg mixture to use the next day (covered in the refrigerator) or make another mug soup for your friend!

The final soup will almost look like an egg drop soup with little slithers of egg running through it; taste for more lemon or black pepper.

If you want to make this a heartier soup you can add some cooked rice or pasta to it at the start.

This recipe is taken from Theo Michaels' latest cookbook, Microwave Mug Soups, published by Lorenz Books, £10, November 2017, available online and in all good bookshops.

Online press folder containing photos of Theo, more recipes and information about Theo's books:http://bit.ly/2gIZrN1.