Cover the chicken joints with water; add some salt, bring to the boil and skim.

Add the vegetables, cover and cook for 50-60 minutes, until the chicken is tender.

Take out the joints, reserve the stock, and when the joints are cool, skin and bone them , shredding them into large bite-sized pieces. Cover the chicken to prevent it from drying and set it aside.

Boil the stock until it has reduced to about 300ml (1/2 pint) and discard the carrots.

Mix together the walnuts, breadcrumbs and half the cayenne in a small bowl.

If you are planning to serve the dish hot, stop at this stage and prepare the rest shortly before it is to be served, otherwise continue.

Add enough hot chicken stock to the walnut mixture to form a smooth paste and mix well.

Melt the butter in a frying pan and saut, the chicken pieces until they start to brown.

Remove pan from the heat, add 4 tablespoons of the walnut sauce and a little more salt and mix well.

Pile the chicken on to a platter and use the remaining sauce to cover the whole surface smoothly.

Mix the olive oil with the remaining cayenne and dribble the oil over the surface in a decorative fashion.