Daniel Galmiche served up a tasty roast chicken and lemongrass broth on Saturday Kitchen.

The ingredients are: 1 tbsp olive oil, 1 small chicken, 2 carrots, roughly chopped, 1 lemongrass stalk, bruised, 3 thyme sprigs and 1 small bunch coriander, leaves picked and stalks reserved.

For the broth: 2 large carrots, quartered, 3 lemongrass stalks, 2 bruised, 1 peeled, 2 thyme sprigs, 1 lime, finely grated zest only, 2 tbsp extra virgin olive oil and salt and pepper.