Roast chicken, butterbean and wild garlic chowder

1 Melt the butter in a medium-sided pot and add the leeks.

2 Cover and cook over a gentle heat for 10 minutes until the leeks soften without colouring.

3 Add the flour and cook for two minutes, then add the bay leaves followed by the stock, little by little, making sure the flour is mixed in well.

4 Bring to a simmer, then add the butterbeans, mustard and chicken.

5 Allow all the ingredients to get to know each other gently for five minutes, then add the wild garlic, lemon juice, salt and pepper.

6 Serve straight away before the wild garlic discolours.