For the chillies I use fork and a kitchen knife. Some disposable rubber gloves are a good helper as well - and be careful that no seeds jump on the floor when you have kids or pets around.

To prepare the leeks chopp of the bottom bit to get rid of stalky root bits.

Then remove the outer layer.

To get rid of the dark green leaves, slice round the neck where the outer dark green leaves open. The darker the tougher the material and the very dark bits need removing without losing the brighter bits.

From the inner brighter green leaves chust chop off the tip.

Then slice the whole stem lengthwise starting from the bottom and hold it neatly together at the bottom bit.

Rinse under the tap using the other hand fluffing only the green tips to get the soil out.

If it has a stalky middle bit take it out while trying to keep the layers in position.

Dry gently on a kitchen towel.

Slice into half rings.

Then add 2 litres of water and the chicken stock as advised for the 2l on the packaging, but stay a bit on the lesser side. I prefer to add some liquid concetrated stock to the finished soup as needed.

Rinse the chicken and add to the pot. It will add some flavour and thus it is better to not overwhelm it with stock granules at the beginning.

Heat the soup to boil and then let simmer for 2 hours

Soak the berries, they will be soft by the time the soup is finished