I’ve been getting terribly bored of lunch recently. It’s difficult to be inventive all the time, especially when you’re preparing food to bring to work, so I tried out Niall’s carrot and leek soup last week (I used real chicken stock for my attempt), not only because I wanted something a bit different, or because I can hardly feel my face these days it’s so cold, but I hadn’t made an authentic home-made soup before so I was keen to give it a go.

Me mammy always made the best soup, so I was perhaps somewhat lazy in the past. Unfortunately, I’m about 250 miles from where she is, so I have to make my own now. Although I must say, it turned out really well, so good job again, Niall

There’s no harm in opening a bottle of wine if this is part of your evening meal. With the sweetness of the carrots, I’m looking at a medium-dry German Riesling. Please don’t be put off by the Blue Nuns of this world. Germany is arguably the world’s best white wine producing nation, and that includes Rieslings in the ‘not so sickly sweet’ bracket.

I love the Lingenfelder Bird Label Riesling from Pfalz. It’s heightened acidity makes it very versatile with an array of foods, including this lovely carrot and leek soup.

Video courtesy of Look and Taste.