1 carrot, cut into medium dice
3 garlic cloves
2 lemons, zest and juice
25g/1oz button mushrooms, cut into medium diced
50g/2oz flat-leaf parsley
1sprig fresh parsley
10²µ/¼´Ç³ú fresh rosemary leaves
3 shallots, cut into medium dice
10²µ/¼´Ç³ú thyme leaves
2 tsp chopped thyme leaves
1 sprig fresh thyme
1 fresh tomato, cut into medium dice
125ml/4½fl oz dark chicken stock
260²µ/9½´Ç³ú plain flour
1 tbsp baking powder
1 bay leaf
2 tbsp black peppercorns
Sea salt flakes and freshly ground black pepper
10 black peppercorns
6 garlic cloves, skin left on, smashed
fleur de sel
100g/4oz honey
2 tbsp canola oil
175g/6oz sea salt flakes
1 tsp sea salt flakes
1 tbsp granulated sugar
110g/4oz unsalted butter, melted
3 free-range eggs, lightly beaten
2 x 1.175kg/2½lbs chickens
425ml/15fl oz full-fat milk
40ml/1½fl oz white wine