For the chicken

• 1 whole chicken, legs and thighs removed (you can use them in another dish)
• 1 litre/1¾ pints chicken stock
• salt and freshly ground black pepper
• 25g/1oz butter
• 1 tbsp olive oil

For the vegetables

• 125g/4½oz baby turnips, peeled and halved
• 125g/4½oz Chantenay carrots, or other small carrots
• 75g/3oz curly kale, leaves trimmed and roughly torn
• 75g/3oz frozen peas
• 25g/1oz butter
• 1 tbsp olive oil
• 60g/2½oz black trompette or other wild mushrooms (alternatively, use sliced portobello or chestnut mushrooms)