1 butternut squash or small pumpkin, peeled, seeds removed and diced
2 sticks celery, diced
1 bulb garlic, peeled and smashed
2 garlic cloves, chopped
1 large head kale, leaves stripped from the core and chopped
1 leek, diced
1 onion, diced
1 tbsp finely chopped curly leaf parsley
2 sprigs tarragon
1 tsp chopped tarragon
1 tbsp Dijon mustard
chicken stock, to cover
380g/13oz plain flour, plus extra for dusting
3 tbsp plain flour
2 bay leaves
salt and freshly ground black pepper
dash oil
1 tsp salt
175g/6oz butter, diced and chilled
15g/½oz unsalted butter
20²µ/¾´Ç³ú crème fraîche
1 free-range egg, beaten to glaze
1kg/2lb 4oz slab cured streaky bacon (or smoked bacon)