• Thinly slice carrot into half-moons. • Finely chop brown onion and garlic. • Drain sweetcorn. • Cut chicken into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • In the last minute of cook time, add garlic and cook, tossing, until fragrant, 1 minute. Transfer to serving bowls, season and set aside.

• Wipe out saucepan and return to high heat with a drizzle of olive oil. • Cook corn, carrot and onion, tossing, until charred and tender, 4-5 minutes. • Add light cooking cream, the plain flour, garlic & herb seasoning and water and simmer, until slightly thickened, 2-3 minutes. • Add baby spinach leaves, stirring to combine, 1 minute. Season with salt and pepper.

• Meanwhile, slice bake-at-home ciabatta into half lengthways, and toast to your liking. Cut or tear into bite-sized chunks. • In a medium bowl, combine a generous drizzle of olive oil and a pinch of salt and pepper. Add croutons and toss to coat. • Divide soup between bowls with cooked chicken. Top with croutons. Sprinkle over a pinch of chilli flakes (if using) to serve. Enjoy!