Chicken, apple and cider stew

Method

1. Season the flour, then use to coat the chicken. Heat 1 tbsp of the oil in a large casserole and sear the meat, in batches, until golden (4-5 minutes). Remove with a slotted spoon, lower the heat and add the remaining oil.
2. Add the leeks, cook for 5 minutes, then stir in the carrots and turnips. Add the apples, stock, cider and tarragon. Bring to the boil, cover and lower the heat, then simmer for 45-50 minutes until the chicken is cooked.
3. Put half the stew in a plastic container. Allow to cool, then seal with a lid and store in the freezer for up to 3 months. Defrost in the fridge overnight, then reheat in a casserole for 30 minutes until piping hot.
4. Serve the rest with a little extra tarragon, a good grinding of black pepper and some buttery mash.