Galentine the chicken. Dice onion, pepper, mushrooms, bread crumbs and add the egg. Add a knob of butter and some fresh herbs and stuff it into the chicken. Tie chicken, cover in cling film, then tin foil. Poach for aprox 1.30min, remove from pan, remove all cling film and tin foil, then finish in a hot oven. Rest before carving.
Cut potatoes into oblong shapes. Heat a little oil with butter in a metal handed pan, colour, then place in an oven approx 140°C for one hour. Blanch all the veg then refresh.
Add 2x asparagus, 2x stemmed broccoli, 1x carrot and wrap in 1 x cabbage leaf. Store until ready to steam.
Finely dice shallots and one carrot. Slowly sauté, add a tsp of marmite then add your chicken stock. Thicken with cornstarch to taste. Season throughout.
Cook celeriac, drain, add seasoning, cream and then blend. Pass through a sieve.