Adam Byatt served up a tasty spring minestrone soup with poached chicken, vegetables, pasta and wild garlic pesto on Saturday Kitchen.

The ingredients for the poached chicken: 1 small free-range chicken, 1 leek, roughly chopped, 1 onion, roughly chopped, 1 bay leaf, 2 sprigs fresh thyme, ½ tsp black peppercorns and salt.

For the pasta: 120g orzo pasta.

For the vegetables: 2 tbsp olive oil, 1 onion, finely diced, 2 garlic cloves, grated, 1 green chilli, thinly sliced, 10 English asparagus spears, tips separated and stems cut into cross sections, 2 celery sticks, cut on the oblique, 100g podded fresh peas, 100g podded fresh broad beans, 200g fresh (or dried and soaked) borlotti beans, salt and freshly ground black pepper.

For the pesto: 100g wild garlic, 1 garlic clove, roughly chopped, 10g hazelnuts, 10g Parmesan, grated, plus extra to serve and 100ml olive oil, plus extra to serve.

See recipes by Adam in his book titled: How To Eat In available from Amazon now.