Melt the butter in a saucepan. Add the onions leeks and celery with some salt and pepper.
Cover with a lid and cook over a gentle heat until soft but not coloured. Add the rest of the vegetables and the thyme and just cover with stock. Put the lid back on and simmer until the vegetables are completely soft. Add the cream. Liquidise and check the seasoning. Add more stock if the soup is too thick.
Add the chopped parsley and reheat before serving.
Soak all the lentils together in lots of cold water overnight. Drain well and set aside.
In a saucepan melt the butter and olive oil together. Add the bacon and cook for 5 minutes then add the onions garlic and celery. Cover and sweat until soft but not coloured on a gentle heat. Then add the carrots and cook for another 5 minutes. Season with salt, pepper and sugar.
Add the lentils, tomatoes, paprika, chilli, bay and mustard along with the stock.
Increase the heat and simmer until the lentils are tender.
Pulse with a stick blender a couple of times to break up the veg a little bit. Do not blend smooth.
Spray a small casserole dish with non-stick spray.
Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet until the chicken is as thin as you can get it. Don't worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.
In a small bowl mix together the basil pesto, sour cream, and grated mozzarella.
Use a rubber scraper to spread a thin layer of this mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken (so it doesn't run out so much as it cooks.)
Roll up the chicken breasts and secure them with a couple of toothpicks. (I roll them so the finished piece is as thin as I can get it so they will cook quickly.)
Prepare two bowls, one with the beaten egg and the other with the grated parmesan-almond flour mixture, seasoned with black pepper to taste.
Dip each chicken breast roll first into the egg mixture and then into the parmesan-almond flour mixture, patting it on so the chicken breast roll is well-coated with the mixture.
Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned. (Start checking after about 25-30 minutes; total baking time will be 30-35 minutes.)
Grease and line the base and sides of a 20cm square cake pan with baking paper.
Fill a sink one-third full with water. Place eggs and sugar in the bowl of an electric mixer.
Place bowl in sink and whisk for 2 minutes or until mixture is runny and slightly foamy. Remove from sink.
Using an electric mixer, whisk on high speed for 4 minutes or until mixture is pale and triples in volume.
Using a sieve, sift just enough flour to cover the top of the egg mixture.
Using a large metal spoon, fold in flour in one light motion. Repeat sifting and folding with remaining flour until just combined.
Combine vanilla and butter in a bowl, then add a large spoonful of batter and stir to combine.
Gently fold the butter mixture into batter until just combined, then spoon into the prepared pan.
On a work surface, spin the pan to level, then bake for 25 minutes or until centre springs back when pressed with your fingertip. Cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.
Freeze for 20 minutes; this will make the sponge easier to cut.
To make icing, stir butter and milk in a heatproof bowl over a saucepan of gently simmering water until butter is melted.
Sift over sugar and cocoa, then stir until smooth. Turn off heat.
Using a large serrated knife, trim sides of sponge, then cut into 16 cubes.
Scatter coconut over a tray.
Insert a skewer into the crust side of a piece of sponge (don’t go all the way through). Holding skewer over icing, and, holding a spoon in the other hand, spoon icing over the sponge, rotating the skewer to coat evenly.
Shake off excess, then slide sponge off the skewer onto the tray of coconut.
Scatter coconut over the top and sides of sponge, then transfer to a tray lined with baking paper.
Repeat with remaining sponge cubes, icing and coconut. If the icing starts to thicken, stir in a little water to thin.
Notes: Dutch cocoa is treated with an alkali, which gives it a darker, redder brown colour than regular cocoa, as well as a more intense chocolate taste. It is available from delis. Alternatively, substitute regular cocoa.
Tear the chicken fl esh from the bone in large chunks and discard the skin and bone.
Heat the butter in a large pan and add the spring onions.
Cook for a few minutes until softened. Add the mushrooms and cook for 5 minutes or so, until lightly coloured.
Stir in the fl our, and cook for another minute, then gradually add the milk.
Add the cream, simmer until the sauce thickens. Stir in the chicken and tarragon.
Roll out the pastry to the thickness of a 20p and cut 4 circles big enough to cover 4 small pie dishes.
Divide the chicken mixture between the dishes and brush the rims with beaten egg.
Lift the pastry on to the pies, trimming off any excess. Press down and crimp the edges with a fork. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of the egg.
Bake for 15-20 minutes, until the pastry is crisp and golden brown.