Combine currants and a good splash of apple cider vinegar in a small bowl and set aside.

Very thinly slice 3 zucchini into ribbons with a mandoline or vegetable peeler and gently place in a flattish dish.

Sprinkle with a few generous pinches of salt and cracked black pepper, a squeeze of lemon juice and a pinch of chilli flakes.

Add 2 handfuls of basil leaves plus the soaked currants and gently mix.

Taste, and add more salt and pepper if needed, then drizzle with good-quality olive oil and the currant-soaked apple cider vinegar.

Lightly mix and serve immediately.

Remove the woody stems from the asparagus and cut into 3cm pieces on an angle. Cut the zucchinis into 3cm thick rounds, and pick the basil leaves from the stem and set aside.

In a large frypan over medium heat, add the olive oil and fry the zucchini slices for 2-3 minutes or until golden brown. Turn down the heat to low and add the salt, pepper, and chilli flakes, if using. Zest the lemon into the pan, then squeeze in the juice of half the lemon and mix well. Cover with a lid and cook for 15 minutes until the zucchinis start to fall apart.

While the zucchinis are cooking, bring a large pot of salted water to the boil. Add the spaghetti and cook to packet instructions until al dente. In the last 2 minutes of cooking, add the frozen peas and asparagus pieces. When the peas and asparagus are bright green and tender, reserve ¼ cup of the pasta water, then drain the pasta and vegetables into a large colander.

Add the drained pasta, peas, and asparagus to the zucchini pan, with the ¼ cup of pasta water and cook gently for a few minutes, until the pasta water thickens slightly. Squeeze in the other half of the lemon, add the basil leaves and stir. Taste and season with more salt and pepper, if needed.

Turn off the heat, top with freshly grated Parmesan cheese and plenty of cracked pepper and serve.

Make dressing: place all ingredients in a screw-top jar; shake well.

Combine cabbage, beans and green onion in a large bowl; mix well.

Just before serving, toss through almonds and the dressing. Sprinkle over fried noodles, toss gently.

Make the pistachio mint pesto: blend or process ingredients until smooth; season to taste.

Place asparagus and 1 tablespoon of the chilli oil in a medium bowl; toss to coat. Season.

Cook asparagus, turning once, on a heated chargrill pan or barbecue for 10 minutes or until asparagus is tender. Cook peaches for the last 2 minutes, cooking until golden.

To serve, layer peaches and tomatoes on a platter, then top with asparagus, mozzarella and basil; drizzle with vinegar, remaining chilli oil and the pesto.

Combine ginger, lemongrass, coriander, chilli, eschallots and pork belly together in a bowl. Set aside at room temperature to marinate for 20 minutes.

Heat 2 tablespoons of oil in a wok or large frying pan over high heat. Add the pork and marinade and cook for 8–10 minutes, or until caramelised. Add garlic chives and cook for a further minute.

Meanwhile, heat remaining 1 tablespoon of oil in a medium frying pan over medium heat. Add eggs and cook, stirring gently until just set. Turn out onto a plate and set aside.

Add the cooled rice, eggs, soy, fish sauce and lychees and cook for 4 minutes, tossing frequently.

Meanwhile, fill a large frying pan with 5cm of oil and place over high heat. Place rice flour in a large bowl. Add prawns and toss well to coat. In batches, add prawns and cook for 2–3 minutes, turning, or until golden and crisp.

Divide betel leaves between plates. Top with rice, prawns and peanuts.

To make the dressing, blend all the dressing ingredients in a blender until smooth. (You want to get a thick creamy consistency. Add a little water if you need to thin the dressing.) Season with salt and pepper and set aside in the fridge.

Chop the roasted or barbecued veg into random bite-sized pieces. Cut the raw veg into whatever shape you like. (I do a rough chop if it’s something like a cucumber. If it’s like a long snow pea shape, I’ll finely slice or julienne.) Combine all the veg in a big bowl and dress it with the creamy, green dressing. Top with the nuts and eat.

Combine vinegar and 2 cups (500ml) of water in a bowl. Wash the fish in the vinegar mixture, drain and pat dry with paper towel. Sprinkle with flour and a pinch of salt.

Heat ¼ cup (60ml) oil in a frying pan over medium heat, then add the fish and fry until golden brown, about 2 minutes each side. (No need to cook the fish through, just aiming to get colour.) Set aside on a plate.

Wipe the pan clean with paper towel, then add the remaining oil along with the onion, curry leaves and whole spices. Cook over medium–high heat. When the onion starts to turn golden brown, add the garlic, ginger and tomato and cook until the tomato breaks down, 3–5 minutes. Add the powdered spices and a pinch of salt and cook out for 1–2 minutes.

Now, mix in the tamarind paste, then cook for another 2 minutes. Add the hot water and bring to a gentle simmer. Cook for 5 minutes, then add the seared fish and let it cook for 5 minutes. Pour in the coconut cream and simmer for 2 minutes.

Season with salt to taste and garnish with the coriander. Serve with roti and rice.

Place the squid and garlic in a medium bowl and mix to combine. Season and set aside to marinate.

For the pico de gallo, separate the flowers from the zucchini. Tear the flowers in half and set aside. Thinly slice the baby zucchini. Place in a bowl with red onion, chilli, garlic, lime rind, lime juice and oil. Season well and toss to combine. Set aside.

Heat a large non-stick frying pan over high heat. Add oil to the pan and return to high heat. Add squid and cook for 3 minutes, or until golden and lightly charred.

Spoon sour cream onto tortillas. Top with squid and pico de gallo, garnish with zucchini flowers and serve with paprika, parsley and lime wedges.

For the dressing, combine vinegar, oregano, dried oregano, garlic, sugar and oil in a small bowl. Season with salt and pepper and whisk to combine. Set aside for flavours to develop.

Place tomato, cucumber, onion, capsicum, piquillo peppers and olives in a large bowl and gently toss to combine. Pour over half the dressing. Toss again.

Serve topped with fetta, drizzled with remaining dressing. Serve with a scattering of dill to finish.

First make the tomato anchovy oil. Put the oil, anchovies and tomato paste into a small frying pan and place on a medium heat. Once the mixture starts to simmer, cook for 5 minutes, stirring from time to time. Add the chilli flakes and coriander seeds and cook for another minute, until fragrant. Remove from the heat and add the garlic, preserved lemon and maple syrup. Stir to combine, then set aside to cool.

Preheat the oven to 220°C fan.

Place the beans, spring onions and tomatoes on a large baking tray lined with baking paper. Drizzle over 3 tablespoons of the tomato anchovy oil, along with ¼ teaspoon of salt and a good grind of pepper. Toss to combine and place in the oven for 12–13 minutes, until the beans and tomatoes are starting to soften and taking on a little colour. Meanwhile, arrange the salmon fillets on a plate and, using a spoon, drizzle the remaining tomato anchovy oil (as well as all the solids) evenly over the fillets. Once the beans and tomatoes have had their time in the oven, nestle the salmon fillets among them and bake for a further 8 minutes. Set aside for 5 minutes, out of the oven, to rest.

While the salmon is baking, mix all the ingredients for the salsa in a small bowl and season with a good grind of pepper. Spoon half the salsa over the salmon and serve the fish warm (or at room temperature, which works just as well), with the rest of the salsa in a bowl on the side.

Put the oil into a medium saucepan, for which you have a lid, and place on a medium-high heat. Once hot, add the onion, carrot, celery, star anise, cinnamon stick and bay leaves. Cook for 5 minutes, stirring frequently, then add the Sichuan peppercorns and fennel seeds. Cook for another 5 minutes, stirring from time to time, until the vegetables take on some colour. Take the pan off the heat and, using a slotted spoon, transfer the vegetables to a plate, leaving behind the oil and any sediments.

Keep the pan on a medium-high heat and add the meat, garlic and ginger. Cook for 5–7 minutes, stirring from time to time, until the meat is lightly browned. Add the Shaoxing wine, cook for a minute, then add the doubanjiang, soy sauce and 250ml of the water. Stir to combine, partially cover, and simmer on a medium-low heat for about 25 minutes, stirring from time to time.

While the meat sauce is simmering, mix the cornflour with the remaining 60ml of water and set aside.

Return the cooked vegetables to the sauce, along with the spring onions and the cornflour slurry. Simmer for 5 minutes, uncovered.

Meanwhile, place all the ingredients for the dressed cucumbers in a small bowl. Add ¼ teaspoon of salt, mix to combine and set aside.

Cook the pappardelle in salted boiling water until al dente, then divide between four bowls. Ladle over the meat sauce and top with some of the dressed cucumbers. Finish with the coriander and sesame seeds and serve, with the remaining cucumbers on the side.

Preheat the oven to 210°C fan.

Toss the tomatoes with 2 teaspoons of the oil and spread them on a baking tray lined with baking paper. Roast for 20 minutes, until the skins have loosened and the tomatoes are soft and have shrunk a little. Remove from the oven and transfer the tomatoes, along with all their juices, to a shallow bowl to cool.

Re-line the baking tray with a fresh sheet of baking paper and reduce the oven temperature to 100°C fan.

Once cool enough to handle, pinch the skins off the tomatoes and place the skins on the lined baking tray. Return the tray to the oven for about 45 minutes, until the skins are dry and crisp, giving them a good stir a couple of times during baking. Set the skinless tomatoes aside.

Put the remaining 75ml of oil into a medium saucepan and place on a medium heat. Add the onion, garlic, oregano, thyme, fennel seeds and bay leaf and cook for 10–12 minutes, until the onion has softened but has not taken on too much colour. Add the wine, simmer for 2 minutes to reduce, then add the paprika. Cook for another minute, then add the reserved tomato flesh, along with 1 teaspoon of salt. Simmer gently for about 15 minutes, stirring often so that the tomatoes break down. Add the beans and a good grind of pepper and stir to combine. Cook for a couple of minutes, just to warm through, then remove from the heat. Spread the yoghurt over a serving plate and then pile the beans on top. Crumble over the dried tomato skins, finish with a sprinkling of thyme leaves and serve.

Preheat oven to 180°C. Line a large baking tray with baking paper or foil.

Place the salmon on the tray, skin side down. Drizzle the oil over the top and season with salt and pepper. Roast in the oven for 25–30 minutes (depending on thickness), or until the core temperature reaches 55°C.

Meanwhile, put the dressing ingredients in a blender and blitz until combined, then season to taste with salt and pepper. Combine the pistachio and dill in a small bowl.

Once cooked, remove the fish from the oven and allow to rest for 5 minutes. To serve, pour the dressing over the fish, then scatter the pistachio and dill mixture on top.

Bring a saucepan of salted water to the boil and drop in the potatoes. Return to the boil before reducing the heat to a steady simmer for 12 minutes.

Drain, and lightly toss them in the colander to ‘rough up’ the surface of the potato. Place in a container (uncovered) and freeze for 1-2 hours. Once the potatoes have chilled, preheat the oven to 220°C.

Place the olive oil in a baking dish with the dried rosemary and put in the oven for 5 minutes before adding the potatoes. Return the dish to the oven and bake for 30-40 minutes or until golden, turning a few times to ensure the chips are evenly crisp.

Remove the steaks from the fridge and set aside. With about 10 minutes left on the chips, place a heavy-based frying pan over high heat. Season both sides of the steaks. Add the extra olive oil to the pan and, once hot, add the steaks. If your steak is about 2cm thick, cook them for around 3 minutes on each side for medium rare (adjust the cooking time depending on the thickness of the steak and how you like it cooked). Don’t move the steaks for the first 3 minutes – this will create a lovely caramelised crust. Once this has developed, turn them over.

With 1 minute remaining on the steaks, add 1 tablespoon of the butter to the pan and baste the steaks with it. Once cooked to your liking, remove the steaks from the pan and rest for 2-3 minutes.

Remove the chips from the oven and season. Place the steak on a serving plate and top with the remaining butter. Serve with the chips and a green salad, if you like.

Combine all the ingredients in a food processor or blender and blitz for 20 seconds or until smooth. Taste and adjust the seasoning, then transfer to an airtight container and store in the fridge for up to 1 month.

Remove the swordfish from the fridge 30 minutes prior to cooking.

For the curry butter, heat the coconut oil in a frying pan over medium heat. Add all the spices and lightly fry for 5 minutes or until aromatic. Remove from the heat and set aside to cool to room temperature. Place the butter in a food processor and add the cooled spice mixture. Blitz for 20 seconds, or until combined. Transfer the butter to an airtight container.

Season the fish and heat the coconut oil in a frying pan or chargrill pan over a medium-high heat. Add the fish steaks and cook for 1-2 minutes before adding ½ cup (125g) of the curry butter (the rest can be stored in an airtight container in the fridge for up to 1 month). Spoon the melted butter over the fish to coat. Cook for another 3 minutes before flipping the fish over and cooking on the other side for another 2-3 minutes, or until thoroughly cooked. Remove from the heat.

Meanwhile, bring a small saucepan of salted water to the boil and drop in the beans. Return to the boil and blanch the beans for 2-3 minutes before draining. Or you can chargrill the beans in a chargrill pan for about 8 minutes over a medium-high heat.

Taste the fish and adjust the seasoning, then finish with the lime zest and a squeeze of lemon or lime. Serve with the green beans.

Preheat your barbecue (if you have one) or a chargrill pan to a medium-high heat.

In a large mixing bowl, combine the eggplant, olive oil, cumin and paprika. Season and place on the hot barbecue or in the chargrill pan. Cook for 2-3 minutes on each side or until lightly charred. Remove from the heat and set aside.

Combine the ingredients for the dressing in a jar, seal and shake vigorously. Or you can whisk them by hand in a bowl. Season to taste with salt and pepper.

In a serving bowl or dish, combine the lentils, eggplant, tomatoes and preserved lemon, if using. Drizzle the dressing on top and toss lightly to mix. Garnish with the toasted pine nuts, feta (if using) and mint leaves. Check and adjust the seasoning and serve.

In a large bowl, combine all the ingredients except the chicken, lemon halves, broccolini and radicchio. Mix thoroughly. Add the chicken thighs and mix to ensure they are well coated with the sauce.

Preheat oven to 190°C. Heat a large ovenproof frying pan over medium heat and add the chicken. Cook the fillets for 3-4 minutes or until the chicken is caramelised, before turning over and cooking for another 3-4 minutes on the other side.

Transfer the pan to the oven and bake for 5-7 minutes until cooked through.

Transfer the chicken to a chopping board. Allow to rest for 3-4 minutes before roughly chopping. Drizzle with some lemon juice, season and serve with charred lemon halves, broccolini and radicchio wedges.

Preheat oven to 180°C. Grease a 2-litre capacity ovenproof dish or cast iron skillet with butter, or grease and line the base and sides of a 22cm springform tin with baking paper. Whisk together cream, egg yolks and rosemary. Season.

Thinly slice potatoes, pumpkin and squash using a mandoline or the slicing attachment on a food processor (alternatively, cut into paper thin slices with a knife). Put in a bowl and add cream mixture. Use your hands to separate vegetable slices and stir through cream mixture until vegetables are coated.

Spread ⅓ of the vegetables in prepared dish with your hand. Sprinkle with ⅓ cup of the gruyere. Spread another ⅓ of the vegetables on top and sprinkle with another ⅓ cup of gruyere. Top with remaining vegetables. Sprinkle with the remaining gruyere, parmesan and nutmeg. If using a tin, place on an oven tray.

Cover dish or tin with foil and bake for 30 minutes. Uncover and bake for 25-30 minutes or until golden and vegetables are tender when pierced with a knife.

Cool for 15 minutes, then remove from tin and cut into wedges. If using an ovenproof dish or skillet, serve directly from the dish or pan.

Stuff the chicken with bay leaves, 1 head garlic and lemon. Set aside. Heat oil in a large heavy-based saucepan over medium heat. Add onion, carrot, parsnip and swede. Cook for 1–2 minutes, or until fragrant.

Add the chicken, remaining garlic, cover with water until the chicken is submerged and cover partially with a lid. Cook for 1 1/2 hours, or until the chicken is tender, adding the fennel in the last 20 minutes. Take off the heat. Cover with a lid and set aside for 30 minutes, to rest.

To serve, carefully remove the chicken and shred the meat. Return the meat to the soup. Serve topped with chopped fennel fronds.

Heat oil in a large saucepan over medium-high heat. Add leek and celery and cook for 5 minutes, or until fragrant. Add garlic and cook for 30 seconds.

Add stock and bring to the boil. Reduce heat to a simmer, cover and cook for 30 minutes. Add zucchini, broccoli, green beans and cook, uncovered, for 10 minutes.

Meanwhile, for the dumplings, combine lemon zest, parsley, spinach and buttermilk in a blender and blend until smooth. Add flour, salt and egg, and whisk to combine.

Bring a large saucepan of salted water to the boil. In batches, push spoonfuls of the dumpling batter through the holes of a colander into the boiling water to make small dumplings.

Cook for 1 minute or until the dumplings rise to the surface. Remove with a slotted spoon and add to the soup. Repeat with remaining batter.

Divide between bowls and serve with finely grated parmesan and red vein sorrel.

Preheat oven to 240°C (220°C fan-forced). Place 2 large baking trays in the oven to preheat for 10 minutes.

To make the tapenade, combine olives, pine nuts, capers, parsley, oil, garlic and lemon rind in a small food processor until finely chopped. Season with salt and pepper.

Prepare the pizza dough according to recipe. Spread the tapenade over each pizza. Top with fior di latte and drizzle the crust with oil. Slide each pizza onto the preheated trays and place in the oven. Bake for 15–20 minutes, or until cheese is golden and crust is puffed.

Serve topped with chervil, salt and pepper and drizzled with oil.

Combine the lamb, coriander, mint, oregano, garlic, red wine vinegar, sugar and oil in a large bowl. Season with salt and pepper. Toss well to combine and refrigerate for at least 2 hours to marinate.

Thread lamb onto 8 metal skewers, alternating with bay leaves. Preheat a barbecue over high heat. Grill, turning occasionally for 10–12 minutes, or until almost cooked through. If you don’t have a barbecue, cook the skewers for the same time on a chargrill pan preheated over high heat. Keep lamb skewers warm.

For the tahini yoghurt, mix the tahini, yoghurt, garlic dip and lemon juice in a small bowl and mix well to combine. Place the cucumber in a clean tea towel and squeeze out excess liquid. Add the cucumber and chilli to the yoghurt and fold to combine.

Serve the skewers with tahini yoghurt and drizzled with oil.

Preheat oven to 240°C (220°C fan-forced). Place 2 large baking trays in the oven to preheat for 10 minutes.

Prepare the pizza dough according to recipe. Mix the pecorino, ricotta, garlic and lemon rind together and season with salt and pepper. Spread over each pizza base. Drizzle with oil.

Slide each pizza onto the preheated trays and place in the oven. Bake for 15–20 minutes, or until cheese is golden and crust is puffed.

Top with mortadella and radicchio. Sprinkle with pistachios and drizzle with honey, to serve.

To make the pickled chilli, combine vinegar, chilli, garlic, sugar and salt in a small saucepan and place over medium heat. Bring to a simmer and cook for 1–2 minutes or until the garlic is tender and liquid is syrupy. Take off the heat and set aside in pickling liquid to cool completely.

Prepare the pizza dough according to recipe. Instead of dividing into 2, press the dough out into a 30 x 40cm rectangular tray lined with non-stick baking paper. Set aside to rest, loosely covered with a tea towel, for 30 minutes at room temperature.

Preheat oven to 240°C (220°C fan-forced). Spread the passata over the pizza dough, leaving a 2cm border. Mix parmesan and provolone together. Scatter over the pizza base. Drizzle with oil and place in oven and bake for 20–25 minutes, or until cheese is blistered and the crust is golden.

Serve topped with torn burrata, rosemary, extra parmesan and pickled chilli.

Combine yeast and 300ml water in a jug and mix to combine. Place yeast mixture, flour, salt and oil in a large bowl and mix well to combine. The dough will look wet and ‘shaggy’ at this stage (add extra 50ml of water if needed). Cover with cling film and refrigerate for 12–16 hours (or overnight).

The next day, remove dough from refrigerator. Dust a work surface with flour. Turn the dough out and divide into 2 portions.

Dust one portion with more flour and press into a flat round using your hands. Working from top to bottom, fold the dough over itself. Then continue to fold left and right to form a smaller ball. At this stage the dough shouldn’t be sticky, if it is, dust with a little more flour. Shape into a small ball seam side down and set aside, covered with a damp tea towel, for 30 minutes. Repeat with remaining dough.

Using your hands, press and stretch out one ball at a time on a lightly floured surface to about 25cm round.

Sprinkle 2 large sheets of baking paper with 1 tablespoon each polenta. Lift the first batch of dough onto the paper and using your hands, stretch and press the pizza dough with your fingertips until it is about 30cm diameter, indenting a thicker crust with your fingers at the edges. Repeat with remaining dough.

Preheat oven to 160°C (140°C fan forced). Place the oil, bay leaves, rosemary and garlic in a small roasting dish. Add the potato in a single layer. Cover with foil and bake for 40 minutes or until the potato is tender.

Meanwhile, to make the ravigote sauce, combine all the ingredients in a small bowl. Season and set aside.

Heat a large heavy-based skillet or frying pan over high heat until smoking. Season the steaks and brush with oil. Add to the pan, cook for 5 minutes, turn and cook for a further 4 minutes. Turn the steaks again and cook for a further minute on each side for medium rare. Cover loosely with foil and rest for 5 minutes.

Wipe the pan clean, return to high heat. Pour 1cm of olive oil from the potatoes in the base. Add the potato in 2 batches and cook, turning, for 8 minutes or until golden, adding more oil if needed.

Serve the steaks with the frites and ravigote sauce.

Use kitchen scissors to cut up the centre of underside of each lobster tail, then use a sharp, heavy knife to cut in half through shell.

Cook linguine in a stockpot of boiling salted water until al dente, reserving ½ cup of the pasta water.

Heat half the oil and half the butter in a large, deep non-stick frying pan over a medium-high heat. Add garlic and chilli and cook, stirring for 3 minutes or until lightly golden. Remove and set aside.

Add remaining butter to pan over same heat. Add lobster tails, flesh side down. Cook small ones for 3-4 minutes before turning over and the larger one for about 5 minutes longer, or until cooked through when flesh becomes white and shells turn orange. Remove small tails when cooked through, cover to keep warm. Remove lobster meat from larger tail and cut into pieces.

Add wine to same hot pan and bring to the boil. Boil for about 2 minutes or until reduced by half. Add stock and soy to same pan and boil until reduced slightly. Add linguine, lobster meat, parsley and lemon juice to pan and toss until coated. Add enough reserved pasta water to loosen linguine if required.

Season well. Drizzle with remaining oil. Divide among serving bowls. Place a small half tail on top of each. Sprinkle with Romano, extra parsley and chilli flakes to serve.

You can use fresh or defrosted lobster tails. You can use any size tails – we chose the smaller ones that we could leave in their shells to garnish and showcase the indulgence.

Place eggplant in a colander, sprinkle with salt and toss to combine. Stand for 20 minutes. Rinse. Drain on a clean tea towel.

Cook spaghetti in boiling salted water until tender. Drain well. Heat 2 tablespoons of the oil in a large, deep non-stick frying pan over a medium-high heat. Cook eggplant, in two batches, for about 7 minutes each batch or until golden. Remove from pan and drain on paper towel.

In the same pan, heat remaining oil over a medium heat. Cook garlic and cherry tomatoes, stirring, for 5 minutes or until broken down. Add chopped tomatoes, wine and chilli, and stir to combine. Bring to the boil. Return eggplant to pan and add spaghetti. Toss until combined and heated through. Season with sea salt and cracked black pepper. Serve with torn basil leaves and cheese.

Heat oil in a medium non-stick frying pan over a medium heat. Add speck and cook, stirring occasionally, for 5 minutes or until lightly golden. Remove speck from pan, draining oil back into pan.

Add onion and garlic to pan and cook, stirring occasionally, for 4 minutes or until soft. Add paprika and cook for 1 minute.

Return speck to pan. Add tomatoes, chillies with 1 tablespoon of adobo sauce from can, water and maple syrup. Stir until combined. Bring to a simmer. Cook for 8-10 minutes or until slightly thickened.

Stir in beans and simmer for a further 5 minutes or until thickened. Season. Beans can be made up to three days ahead and stored in the fridge. Add ¼ cup water when reheating.

Spoon beans onto toast. Top with avocado and egg and sprinkle with micro herbs or parsley to serve.

Heat oil in a stock pot over medium heat. Add leek and celery and cook, stirring, for about 8 minutes or until soft but not brown. Add stock. Bring to the boil. Add chicken breast and simmer, covered, for 10-12 minutes or until chicken is cooked.

Remove chicken and set aside until cool enough to shred. Stir quinoa, corn and soy sauce into soup. Cover and simmer on medium low heat for about 10 minutes or until quinoa is cooked.

Meanwhile, shred chicken. Return chicken to soup, add parsley, season to taste and stir until combined. Ladle into bowls. Top with a poached egg and serve with dinner rolls.