2 carrots, chopped
500g/1lb 2oz carrots, heritage if possible, halved lengthways
2 celery sticks, quartered
4 garlic cloves, finely grated
handful fresh chopped mixed soft herbs such as mint, chives, parsley or oregano
250g/9oz button mushrooms, halved if too large
1 onion, chopped
½ bunch fresh flatleaf parsley, leaves chopped
200g/7oz shallots, halved
½ bunch fresh thyme
1 tsp Dijon mustard
500ml/18fl oz good-quality chicken stock
4 tbsp plain flour
3 bay leaf
½ tsp freshly ground black pepper
sea salt and freshly ground black pepper
2 tsp cornflour (optional)
1 tsp cumin seeds, toasted
20²µ/¾´Ç³ú hazelnuts
2 tbsp honey
2 tbsp olive oil
50ml/2fl oz extra virgin olive oil
½ tsp table salt
1 tbsp white wine vinegar
200g/7oz crème fraîche
4 tbsp duck fat or butter
1 whole large chicken, jointed into 8 pieces, skin on bone in
250g/9oz smoked streaky bacon, cut into 1cm/½in lardons
2 tbsp brandy
750ml bottle white wine