Nigel Slater served up a tasty adaptable bean soup with chard leaves and French bread on Saturday kitchen.

The ingredients are; 2 onions, 2 carrots, 2 tbsp olive oil, plus extra for drizzling, 3-4 ripe tomatoes, 1 bay leaf, a few large handfuls of pre-cooked cannellini beans, vegetable stock, a few slices of orange peel, 1 parmesan rind, or vegetarian alternative, optional, salt and freshly ground black pepper, 1 handful chard stalks (and leaves if young), fresh parsley, chopped and French stick, to serve.