Catalan red pepper soup, chicken butter toast

1 Put the olive oil in a pot with the onion, garlic and peppers, cover and cook everything very slowly without it colouring, for 15 minutes.

2 Add the tomato purée and smoked paprika and continue to cook for another minute or two then add the butterbeans, orange peel and chicken stock.

3 Bring to a simmer and cook for 15 minutes then season.

4 Meanwhile put the butter in a bowl with the crumbled chicken stock cube and lemon zest, then whisk till fluffy.

5 Toast the bread then slather it with the butter. Any remaining butter can also be used to put through some steamed greens another time.

6 Serve the soup garnished with the basil and toast on the side.