Triple Basil & Grapefruit Pistou Chicken Broth

Doesn’t this just sound delicious. It’s strange how adding multiples of the same concept make your brain just say ‘want’ Like, why would you go for a chocolate cookie when there is a ‘double’ or ‘triple’ chocolate one on offer? Or how Trillionaires Shortbread is far more appealing than a paltry Billionaires Shortbread?

So yes, the triple Basil here is the game changer. Sweet Genovese, Tiny Leaved Greek and the mild Liquorice notes of Thai Basil sing a harmony conducted by the wonderous zing of Pink Grapefruit.

Adding the Green Vegetables and Pistou right at the end of cooking maintains that fresh note that only late spring can deliver to your food. This feels like a bowl of nutrition, and I guess it is.

Should you have any left over, it keeps well in the fridge and is probably most enjoyed with Bed Hair, semi naked, bathed in the incandescent light of the refrigerator bulb….


Pink Grapefruit & Triple Basil Pistou

20g Thai Basil

20g Greek Basil

20g Genovese Basil

1 Clove Garlic, chopped

80ml Extra Virgin Olive Oil

20g Parmesan

½ Pink Grapefruit, zest

Sea Salt & Black Pepper


500g Leftover Roast Chicken

150g Iranian Giant Cous Cous

2 Onions, finely sliced

2 Carrots, chopped in a food processor

2 Sticks Celery, chopped in a food processor

3 Cloves Garlic, minced

200g Asparagus

200g Frozen Peas

200g Sugar Snap Peas

50g Watercress

2 Courgettes, cut into ribbons

900ml Hot Chicken Stock

Olive Oil


1. Make the pistou, blend everything in a blender until smooth, decant into a jar, cover with a little more oil and store in the fridge.

2. Pour boiling water over the cous cous and soak for 12 minutes or so to plump up. Drain and coat in a little olive oil to separate the grains.

3. Heat a good glug of olive oil in a large pan and sweat the carrots, onion and celery for 10 minutes until soft and sweet. Add the garlic and cook 1 minute more.

4. Pour in the stock and bring to a simmer. Add all the remaining ingredients, including the cous cous and bubble for 5 minutes.

5. Taste, season with salt and pepper before ladling into bowls and serving with piles of pistou and crusty bread.