John Torode and Lisa Faulkner served up a tasty Tuscan pot soup with garlic and herb dumplings on John and Lisa’s Weekend Kitchen.

The ingredients are: 1 leek, green part only, chopped, 1 smallish onion, finely chopped, 3 carrots, finely chopped, 2 celery sticks, finely chopped, 100ml olive oil, plus extra for frying the dumplings, 2 bay leaves, ¼ tsp fennel seeds, 120g cavolo nero, shredded, 100g Savoy cabbage, or other greens, shredded, 2 fresh tomatoes, chopped, 1 x 400g tin of chopped tomatoes, 2 x 400g tins of butter beans, in waterm 1 bouquet garni sachet, 1 Parmesan rind (or similar hard cheese rind; optional), 1 tsp vinegar, Sea salt and freshly ground black pepper.

For the ricotta dumplings: 300g ricotta, Handful of herbs (parsley, tarragon, dill), chopped, 100g plain flour, 50g Cheddar, finely grated, 1 tsp mustard powder, Good pinch of white pepper and 50g Parmesan, grated, plus extra to serve.

See recipes by John and Lisa in the book titled: John and Lisa’s Kitchen: Everyday Recipes From a Professional Chef and a Home Cook: available from Amazon now.