INGREDIENTS
50 g
cornflour
1 tsp
cumin
500 g
chicken thighs, skinned
500 g
chicken drumsticks
2 tbsp
olive oil
8
shallots, peeled and left whole
1 tbsp
honey
5
carrots, peeled and chopped
200 g
button mushrooms
2 cloves
garlic cloves, peeled and chopped
200 milliliters
white wine
200 g
peas
200 g
plain flour
3
cm fresh ginger, grated
75 g
vegetarian suet
2 tbsp
basil, shredded
2 tbsp
curly parsley, chopped
1 tbsp
nutmeg, grated