Made a few changes on the first go of making this, sacked off the croutons on the first day due to not having sour dough bread in the house, but still sprinkled some parmesan on. Used some broccoli I had left over instead of spring greens. Would say next time I'll increase the water for the stock and perhaps add more herbs and seasoning. It's not the most exciting flavour but it's nice, it's moist, and very quick to make.
The recipe on the Good Food site though is a bit poorly written in places and could be slightly clearer.
