Fill a large pan with water and put it on to boil. Trim the root and top 3cm off the leeks, halve them and rinse out any grit. Finely slice the leeks. Trim, peel and finely slice the onion. Set aside.

Put a deep frying pan or wok on a medium-high heat. Add ½ tbsp oil and the diced chicken leg. Fry for 6-8 mins, turning the chicken pieces once or twice, till the chicken is golden-brown all over. While the chicken fries, peel and grate the ginger and garlic cloves. Fill your kettle and boil it.

Lift the chicken out of the pan and set aside on a plate. Add another ½ tbsp oil to the pan and add the leek and onion. Fry, stirring, for 5 mins till the veg have browned and started to soften. While the veg cook, pull the soft kale leaves off their woody stalks and finely slice them.

Add the ginger and garlic to the veg with 2 tsp smoked paprika. Cook, stirring, for 2 mins.

Add the chicken back to the pan. Stir in the shredded kale. Add 1 tbsp Worcester sauce and the coconut milk. Pour in 150ml boiling water. Bring to the boil, then turn the heat down a little and simmer for 5 mins, stirring every so often. The sauce should thicken a little and the chicken will be cooked through.

The water in the pan should be boiling by now, so add 2 bundles of noodles. Simmer for 2-3 mins till the noodles are cooked through and tender.

Drain the noodles and add them to the coconut chicken sauce. Gently mix everything together, then taste the sauce and add a pinch of salt if you think it needs it. Divide the coconut chicken noodles between 2 warm plates and serve.