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

• In a large saucepan, 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. • Reduce heat to medium, then stir in light cooking cream, garlic & herb seasoning and the water, and simmer until slightly reduced, 1-2 minutes. • Add baby spinach leaves, stirring to combine, 1 minute. Season with 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. Top with croutons. Sprinkle over a pinch of chilli flakes (if using) to serve. Enjoy!