Roast chicken, lemon and thyme boudin blanc

Blend all ingredients except cream until smooth. When smooth, add cream. Roll in clingfilm into a sausage shape. Poach in boiling water for 10 minutes then place in cold water. Set aside in fridge.

Cover bones with cold water, place on heat and bring to the boil. Skim (remove froth regularly from surface) and simmer for 1½ hours with all other ingredients. Strain stock through a sieve and reduce by half.

Dice potato, place in stock, bring to the boil and cook until soft. Add cream, bring to the boil and season with salt and pepper. Blend until smooth.

Blanch in boiling, salted water for 1 minute. Refresh in cold water.

Place in hot frying pan and sear all sides, season with salt and pepper. Place in oven at 180°C for 15 minutes. Meanwhile slice boudin, place in frying pan in oven for 5 minutes.

Place reduced stock in saucepan with peas and beans – bring to boil. Warm pomme puree, arrange ingredients on plate and serve.

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