4 medium carrots, peeled and cut in half lengthways
2 medium parsnips, peeled and cut in half lengthways
800g/1lb 12oz potatoes, unpeeled and cut into roughly 3cm/1¼in chunks
350ml/12fl oz hot chicken stock, made with 1 chicken stock cube
2 tbsp plain flour
salt and ground black pepper
½ tsp soy sauce (preferably dark)
3 tbsp vegetable oil
2 tbsp vegetable oil
1 small whole chicken (around 1.3kg/2lb 14oz), see recipe tip if using meal plan
250g/9oz frozen peas