125g/4Β½oz Chantenay carrots, or other small carrots
75g/3oz curly kale, leaves trimmed and roughly torn
60g/2Β½oz black trompette or other wild mushrooms (alternatively, use sliced portobello or chestnut mushrooms)
125g/4Β½oz baby turnips, peeled and halved
1 litre/1ΒΎ pints chicken stock
salt and freshly ground black pepper
1 tbsp olive oil
25g/1oz butter
1 whole chicken, legs and thighs removed (you can use them in another dish)
75g/3oz frozen peas