Season chicken breast with salt, pepper and turmeric.

Place in middle of roasting tin then drizzle chicken with olive oil.

Place on middle shelf of preheated oven at 400.

Allow chicken breast to cook until when pierced, clear liquid is released.

Remove from oven and tent with aluminum foil to keep warm.

Once you have the chicken breast in the oven, scatter diced squash on a baking tray and then sprinkle sage on top.

Apply a generous drizzle of olive oil all over the squash and sage.

Place in oven on the shelf above the chicken.

Bake until easily pierced with a fork, making sure to check regularly. Shake squash pieces around so that all sides can become golden.

Heat olive oil in large fry pan or wok, then add bok choy and scallions.

Sauté until vegetable softens but still have some bite (approx. 2 mins)

Tent vegetables to keep warm.

Add noodles to a pan of boiling salted water, and allow to cook for approx. 5-8 mins, dependent upon thickness of noodles.

Drain noodles, then drizzle with a little olive oil and set aside.

Add vinegar to chicken stock then heat until boiling, then remove from heat.

Pull breast bone away from the chicken breast, then place under broiler for 1 minute to crisp skin.

Build your soup by placing noodles in the bottom of a large bowl.

Sprinkle vegetables on top of noodles, then place boneless chicken breast on top of vegetables.

Pour stock on top, filing bowl halfway and serve immediately.