If I have any spring onions at home that are past their best, or celeriac instead of celery stalk, I throw those in too. Sometimes I add extra carrot, but be careful not to make the stock too sweet. You'll need to fine-tune this to your own taste.

Cover with a lid and simmer. For a long time – many hours. A hen needs longer than a chicken, and chicken cooks faster than beef. Once the meat starts falling off the bone, the stock will taste wonderful – and you'll be starving.

Separate the egg whites from the yolks. In a large bowl, whisk the whites with a whisk. Season lightly with salt. Whip the egg whites into a foam – it doesn't need to be as stiff as classic meringue.

Carefully fold in the yolks and a pinch of pepper. Add 2 tablespoons of flour, one spoonful at a time, mixing it into the batter. Finally, stir in finely chopped herbs.

In a non-stick pan with a drizzle of oil or butter, gently fry two thin pancakes. Don't cook them too long, so the surface doesn't get too firm. While still warm, roll them up into a roulade. Let it cool slightly, then slice the roulade into rounds.

Clean the vegetables and cut into small pieces. Cut carrot and parsley root into thin strips. Put them into a saucepan with butter and sauté for about five to ten minutes – just briefly. The vegetables should soften slightly but still stay crisp.

On a plate, arrange the deboned meat cut into pieces, finely chopped spring onion, a mix of herbs (parsley, chives, or even coriander if you like), the egg roulade slices and the buttered vegetables. Pour the hot stock over everything.