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Ingredients

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12 chicken legs

4 onions, finely diced

200g smoked bacon trimmings

1 litre red wine

200g flour

120ml oil

5-6 cloves garlic, chopped

1 bouquet gami, wrapped in leek leaves

2 litre veal stock

Salt and pepper

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For the garnish:

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200g bacon lardons, blanched

200g button mushrooms

200g button onions, peeled and blanched

80ml oil

Parsley, chopped

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Marinate the chicken legs, onion and bacon overnight in red wine. Drain the legs and reserve the wine. Coat them in flour, shaked off the excess and fry in 80ml of oil until the turn golden brown in colour. Caramelise the bacon and onion in a thick-bottomed pot with the rest of the oil. Add the chicken, garlic, bouquet gami, wine and veal stock to the onion and bacon. Bring to the boil, skim and simmer for 2 hours. Remove the chicken legs and pas the stock through a chinoise, then reduce to a glossy sauce. Adjust seasoning, pour over the legs and reserve.

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Fry the lardons, mushrooms and onions in oil and add to the chicken legs. Garnish with parsley.

Biscuits

50g self-rising flour

50g caster sugar

50g Porridge oats

â…“ tsp bicarbonate of soda

50 g unsalted butter

½ tsp hops extract

1tsp malt extract

75g milk chocolate, broken into small pieces

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Builders Tea Cups

568ml double cream

350mlÌý whole milk

10 tea bags

8 tbsp caster sugar

6 egg yolks

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Preheat the oven to 170 C. Mix together the flour, sugar, oats & bicarb of soda. Melt the butter and extracts together with ½ tsp of hot water in a pan. Pour this over the dry mixture and stir until well combined. Measure teaspoonfuls of the mixture onto a lined baking sheet and flatten each one into a circle with a bottom of a cup. Tidy the sides then bake for 8-9 minutes, until golden. Cool.

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For the teacups, preheat the oven to 170 degrees C. Stand six 150ml teacups in a roasting tin. Put the cream, milk and tea bags in a heavy based pan with a 4 tbsp sugar and place on a low heat for 10 minutes. While the cream warms, whisk the egg yolks with 4tbsp sugar for 5 minutes, until the yolks turn to creamy white. Bring the cream to just under boiling point and strain, immediately, over the yolks. Stir to combine thoroughly. Sieve the mixture into a large measuring jug. Skim off the foamy bubbles and pour through a fine tea strainer into each tea cup, filling each one two thirds full. Skim off any more bubbles.

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Transfer the tin to the oven shelf. Pull the shelf out and half fill the tin with boiling water before sliding it back into place. Bake for 40 minutes. Remove from the oven, they should be firm but with a slight wobble in the middle. Allow to stand in the roasting tin with the water for a further 5 minutes. Remove the cups from the tin and serve immediately or leave to cool. Serve each cup on a saucer with a chocolate biscuit or two for dipping.