Take chicken from Waitrose, cook it, eat most of the flesh off it, boil up the carcase for about three hours. With some carrot, celery, onion and left over macaroni.
Strain. Wash the debris with some boiling water to get a bit more of the stock off.
Add six ounces of red lentils. Bring back to the boil, take off the heat and leave to stand overnight.
About 90 minutes before the off, bring back to the boil. Add three more sticks of celery, sliced cross wise. Simmer for around 70 minutes.
Add four middle size carrots, washed but not peeled, sliced cross wise, thin at the fat end and fat at the thin end.
Add more water as necessary, in this case maybe half a pint. Bring back to the boil and simmer for another 10 minutes.
Add two nests of Waitrose medium egg noodles.
Add mushroom stalks and the bottom end of a chou pointu, suitably and coarsely chopped.
Simmer for another 5 minutes.
While all this has been going, gently gook three onions and six rashers of streaky (said to be dry cured from Sainsbury's, certainly none of the white froth you usually get from their bacon) in a spot of rape seed oil. Use virgin if you can get it.
Add onions and bacon. Add what was left of the chicken meat, coarsely chopped. Add mushroom caps, cut in half. For some reason, these last seem to prefer floating gills down, which is how I like it.
Simmer for another 2 minutes and serve with brown bread.
Very good, although I say it myself. Something more than half done.
PS: saucepans from Aga, mostly out of Divertimenti.
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