Traditional chowder

Heat the oil in a large saucepan, add the chopped onion and sauté until translucent. Meanwhile, slice the vegetables. It is important that the onions do not brown, as this can change the flavour of the soup.

Sprinkle the hot red pepper over the onion and stir quickly to avoid burning, then add a little water. The base is called the 'stew base' and gives the soup its characteristic flavour.

Add the chicken and vegetables, then pour in water to cover them. Don't be alarmed if the soup turns reddish at first, this is from the red pepper, it will disappear later.

Cook the soup over medium heat until the meat is tender. Check the stock from time to time to see if it is ready, adding salt and pepper if necessary.

When the meat is almost as tender as you want it, add the rosehip jam and vinegar, stir and cook the soup until it is done. The vinegar will give the soup a characteristic sour taste and the rosehip jam will make it sweet.