It came after a very wet 83 miles in the saddle in the misty shadow of the Pyrenees, in the city of Pau, home of poule au pot. Bring 1.75 litres of chicken stock to the boil in a large pot with the peppercorns, and add the chicken. Repeat with the rest of the cabbage leaves, then place, seam-down, in the base of the large saucepan. Melt the butter in a small sauce pan and then stir in the flour and cook for a couple of minutes. Carve the chicken and divide between shallow bowls with the stuffing, the cabbage rolls, vegetables and a good ladleful of broth.

Source: The Guardian November 28, 2020 10:30 UTC