Fill and boil your kettle. Pop the porcini mushrooms into a small heatproof bowl and cover with boiling water. Soak for 5 mins, then drain and rinse under cold water. Squeeze out any remaining water and roughly chop the porcini.

Meanwhile, heat your oven to 200°C/Fan 180°C/ Gas 6. Trim and rinse the leeks, then thickly slice them. Trim the carrot and slice it to match. Trim the ends off the celery stick and thinly slice it. Crumble the stock cube into a heatproof jug and pour in 400ml boiling water. Stir to dissolve.

Heat 1 tbsp olive oil in a heavy-based pan. Add the chicken and cook for 4-5 mins to brown all over. Use a slotted spoon to lift it out into a bowl.

Tip the chopped veg into the pan and fry on a low heat for 5 mins. Return the chicken to the pan along with any resting juices. Pour in the stock and add the bouquet garni (you can tie the herbs together to make them easier to fish out later). Cover and simmer for 10 mins.

Meanwhile, peel and coarsely grate the parsnips into a large bowl. Add the flour, 1 tsp baking powder and a pinch of salt. Beat the egg in a small bowl with 1 heaped tbsp crème fraîche. Pour the egg mixture into the parsnip bowl. Mix together to form a soft, sticky dough, adding 2-3 tbsp cold water if needed to bring the dough together.

Zest and juice the lemon. Add the juice to the remaining crème fraîche and pour it into the simmering chicken. Stir well, taste and season with salt and pepper. Ladle the creamy chicken mixture into an ovenproof dish.

Pull golf ball-sized pieces off the dough – they don’t need to look too neat. Drop them on top of the creamy chicken – they should half-float.

Slide the cobbler into the oven to bake for 20 mins. The top should be golden brown and set, and the chicken bubbling. Serve in warm bowls topped with finely chopped flat leaf parsley.