Chicken Thigh Bisque in chilli and pecorino

Prep everything first: chop the aromatics, measure the chilli and pecorino elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Grill over a medium-high heat, turning once, until nicely charred and cooked through.

Stir in the extra-virgin olive oil and the rest of the chilli and pecorino flavours, letting them cook out for a minute until fragrant.

Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped flat-leaf parsley and serve while hot.