What to do with leftover James Martin Rustic Tomato, Bread and Basil Soup

James Martin’s Rustic Tomato, Bread and Basil Soup is delicious,

so it’s not often we have left-overs, BUT…

…last night we made tons of James Martin’s soup (click for recipe), so I had to think of something to do with the leftovers.

I decided to blitz the soup in a blender, add olives and capers and use it as a base sauce for a chicken dish.

Thus, Chicken with a James Martin Rustic Tomato Soup, Olive and Caper sauce was born!

chicken with james martin rustic tomato bread and basil soup sauce | chicken in tomato olives and capers
This would also be delicious served with mashed potatoes or polenta
  • James Martin’s rustic tomato, bread and basil soup, blitzed in a blender – enough to form a base in a deep sauté pan
  • Pitted black olives (a good handful or two, depending on how much you like olives!)
  • 2-3 teaspoons of baby capers (from a jar, kept in water, vinegar and salt)
  • Chicken legs, skin left on, seasoned with fine sea salt

I’ve not written down prescriptive quantities – let your taste buds and appetite guide you.


Place the blitzed soup, olives and capers into a deep sauté pan and bring to a gentle boil.

Add the seasoned chicken legs and ensure they are covered in sauce, place a lid over the pan and turn down the heat.  Simmer gently for approx. 45 minutes until the chicken is cooked through and starting to loosen off the bone.

Serve with mashed potatoes or polenta.  We had this with sautéed potatoes with chorizo tonight:

Chicken with James Martin soup sauce and chorizo potatoes
Served with Chorizo Potatoes
Chicken with a tomato sauce made from left-over James Martin rustic tomato, bread and basil soup – Gloriously simple, gloriously good!

Rice Salad

This is not so much a rice salad recipe as an idea of ingredients you could put into your rice salad

My mother always used to do rice salad with tuna, olives, and lots of other ingredients; It was always seasoned with extra virgin olive oil and salt rather than mayonnaise.

I still adore rice salad with tuna, but for a meat BBQ side dish that doesn’t always work (especially when hubby can’t stand tuna!).  This is my Italian/Mediterranean take on the English rice salad made with mayonnaise.  I’ve not added quantities as this will depend on how many people you want to feed…and you can adjust the ingredient quantities to suit your individual taste.

Rice Salad


  • Long grain rice, washed in cold water, then boiled according to instructions (usually approx. 12 mins) in slightly salted water, then rinsed in a colander under cold water and left to cool down and drain/dry
  • Pitted black olives, sliced
  • Pitted green olives, sliced
  • Chargrilled artichokes in oil, drained and chopped

    Rice Salad Ingredients
    Rice Salad ingredients before adding Rice
  • Sundried tomatoes in oil, drained and finely chopped
  • Sweetcorn (tinned, drained)
  • Spring onions, finely chopped
  • Capers, drained and finely chopped
  • Green, Yellow and Red peppers, finely chopped
  • Mayonnaise or extra virgin olive oil


Mix all the ingredients together, taste and adjust seasoning if needed.  Cover with clingfilm and refrigerate until needed.

Food safety note: Rice can quickly become unsafe to eat as it contains spore-forming bacteria. Always keep cooked rice refrigerated and, in the case of rice salad, which will be eaten cold (i.e. without re-heating to kill off any bacteria), consume within a couple of days.

Rice Salad – Gloriously Simple, Gloriously Good!