1 Melt the butter and gently sweat the shallot. Add the garlic. Add the mushrooms and cook out for a couple of minutes. Add the parsley. Season with a little salt.
2 Remove from heat and allow this stuffing to cool completely.
3 On a large piece of clingfilm, spread out the crepinette.
4 Place the chicken skin side down on the crepinette.
5 Lay the mushroom stuffing down the centre of the chicken. Lay the leeks either side of the stuffing.
6 Roll up tightly into a large sausage shape in the clingfilm.
7 Tie off clingfilm at either end.
8 Poach for 1 hour in gently simmering water. Leave to cool and store in the fridge
For the Pomme puree
1 Bake the potatoes at 185C for 2 hours.
2 Cut the potatoes in half.
3 Scoop out the flesh and weigh out 400g. Mash the potato or pass it through drum sieve. Transfer to a pan.
4 Melt the butter into the milk and pour slowly into the potatoes while stirring.
5 Season with salt.
For the Roasted carrots and fondant turnips
2 Using a 3cm cookie cutter, cut out rounds of turnip.
3 Add all of the ingredients to an oven proof dish.
4 Place in the oven for 35 minutes or until the vegetables are tender.