Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 250 g leftover cooked roast carrots, roughly chopped
- 250 g leftover cooked roast potatoes, roughly chopped
- 250 g leftover cooked roast parsnips, roughly chopped
- 2 cloves garlic, finely chopped
- 7.5 g fresh thyme leaves, washed and picked
- 1 litre chicken stock, made with 1 chicken stock cube
- 300 g leftover roast chicken, shredded
- Juice of 1 lemon
- 4 tbsp half fat crème fraîche, to serve
- 0.5 white baguette...
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