3 carrots, peeled, cut into chunks
2 onions, thinly sliced
2 parsnips, peeled, cut into chunks
3 tbsp finely chopped fresh sage (or 1 tsp dried sage leaves)
600g/1lb 5oz large waxy potatoes, peeled, cut into chunks
200ml/7fl oz hot chicken stock (made with 1 stock cube)
3 tbsp plain flour
1 tbsp wholegrain mustard
salt and freshly ground black pepper
200g/7oz self-raising flour, plus extra for dusting
2 tbsp sunflower oil
100²µ/3Β½΄Η³ϊ suet, shredded
8 chicken thighs, skin on, bone in
500ml/18fl oz dry cider