Chicken soup

Serves 6-8

1 roasted chicken
1 leek, halved
1 carrot, peeled and halved
1 fennel bulb, halved
2 garlic cloves, peeled and crushed
1 onion, peeled and halved
1 sprig each thyme and rosemary
10 peppercorns, crushed
Spring vegetables to garnish, eg, asparagus, broad beans, baby fennel, blanched in boiling salted water
Olive oil
Sea salt

1 Remove the legs and breasts from the chicken. Bone the legs and put all the meat to one side to garnish.

2 Add all the bones to a large pot with the leek, carrot, fennel, garlic, onion, herbs and peppercorns. Simmer for 2 hours, skimming occasionally. Pass through a fine sieve and keep warm.

3 Slice the chicken breast and legs into bite-sized pieces. Warm the chicken and the vegetables in a pan gently with a little of the stock.

4 Arrange the chicken and vegetables individually in bowls and season with the olive oil and sea salt. Serve with pistachio and mint pesto (see recipe below).

Pistachio and mint pesto

1 bunch mint, leaves only
20g parmesan
30g pistachios
Half a garlic clove, crushed
150ml olive oil
Juice of half a lemon
Sea salt

Place all ingredients in a mortar or blender and grind with a pestle or blitz to a fine paste. Season with salt to taste.

Le Poulet du Dimanche menu is available lunch and dinner every Sunday, £95 for two people. Hélène Darroze at the Connaught, Carlos Place, London W1 (020 3147 7200; the-connaught.co.uk)