Ingredients (to feed one): 1 chicken supreme 3-4 rashers of streaky bacon 1 medium sized King Edward potato 1 medium sized carrot 1 medium sized parsnip 1 good sized glass of wine Half a block of butter 1 pint of good stock (beef or chicken) 1 teaspoon of sugar The Filling (all blended in a mixer): Egg yolk, chicken from the wing, fresh sage, two button mushrooms, salt and pepper, a handful of baby spinach leaves and a tablespoon of white breadcrumbs. Trim the meat from the wing bone of the supreme and chop finely. Add to the filling. Peel the skin from the point to the bone. Massage the filling on to the meat and replace the skin over the filling. Wrap the chicken with the bacon. Shape the chicken to a perfect supreme shape and refrigerate. Peel a medium-size King Edward potato and trim the ends. Place in an oven tray and half cover with chicken stock. Put a large knob of butter on the top. Cover with foil. Cook at 200C (gas 4) for two hours. Meanwhile, peel and chop the carrots and parsnips into rustic fingers. Gently shallow fry in a little butter and oil until soft to touch. Add a shake of sugar, season and place in the oven beside the potatoes. These should cook for about 30 minutes. At this point the chicken can go into the same oven for 30 minutes with a little oil rubbed into the skin. In a small thick-bottomed saucepan, reduce half a glass of red wine with a splash of Worcester sauce until sticky (nearly gone). Add 125ml of good beef stock and reduce by half. It should resemble a thin but rich sauce. Finish with a knob of butter by whisking. By now the veg will be done, the chicken should be cooked through and still moist. Remove them, then finish the potatoes by removing the foil for a further 10 minutes. (Baste with the chicken stock every couple of minutes.) The dish can now be built however you see fit; the serving suggestion above is just the way we do it here. Bon appétit and enjoy.