1 carrot, peeled and chopped
2 bunches young carrots, washed not peeled
2 sticks celery, chopped
1 onion, chopped
8 small parsnips, washed but not peeled
4 large Maris Piper potatoes, peeled, cut into the same size pieces
handful rosemary sprigs, sage or thyme
2 liters/3½ pints chicken stock
2–4 tbsp leftover or used fresh coffee granules, from a cafetiere
1 tbsp plain flour
2–4 tbsp maple syrup
olive oil
2 tbsp olive oil
3 tbsp spelt flour
4 tbsp vegetable oil
2 tbsp vegetable oil
50g/1¾ oz unsalted butter, softened
50-75g/1¾ oz–2½ oz salted butter
100g/3½ oz salted butter
50–75g/1¾ oz–2½ oz salted butter
1 medium free-range chicken
125ml/4fl oz white wine