Instructions: 1 Heat 2 tbsp olive oil in a deep pan, add the bones and colour for a few minutes. Place into a preheated oven set at Gas 6 for 30 minutes.

2 Remove from the oven, add the vegetables, retaining the tomatoes and cook on the stove over a medium heat for five minutes. Add the tomatoes, tomato puree, chicken stock and bouquet garni.

3 Bring to the boil, skim off any impurities that rise to the surface and allow the stock to simmer for an hour.

4 For the Pastry: Mix the flour and sea salt, and add the herbs, egg and egg yolk. Mix to form a smooth dough. Its important to achieve the correct consistency. If the dough feels too dry, add some cold water, and if its too wet add a little flour. The dough mustnt be too wet.

5 Cover the pastry with clingfilm and place in the fridge for at least an hour to allow it to rest. Slowly blend the breadcrumbs, pastry, thyme and garlic in a processor, adding enough oil to bind the ingredients together.

6 Heat a little oil in a frying pan, season the fillets with freshly ground black pepper, but no salt, and seal quickly on all sides in the hot pan. Remove and dry on kitchen paper.

7 Roll out the salt pastry into rectangles, spread a little Dijon mustard over the fillets and roll into the breadcrumbs mixture.

8 Place the fillets in the centre of the pastry and roll up, covering the meat. Tuck under the edges and brush with beaten egg. Cook in a preheated oven set at Gas 7 for 10 minutes.

9 Strain the stock and boil rapidly to reduce by two thirds. Check and if necessary adjust the seasoning.

10 To serve, cut open the pastry, lift out the fillets and carve them on a plate. Surround with neat egg-shaped portions of goats cheese potato and wilted spinach, and spoon a little stock around the dish.

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