Melt the butter in a large saucepan and add the leeks, carrot, celery and shallots. Cook for 3 minutes, add half the chicken stock and cook for about 8 minutes.

Add the remaining chicken stock, bring to the boil, add the chicken breasts and cook for 10 minutes.

Remove the chicken and thinly slice. Place on a large, hot serving dish and keep warm until required.

In another saucepan, heat the whisky until reduced by half. Strain the chicken stock through a fine sieve, add to the pan and reduce the liquid by half.

Add the crème fraîche, the horseradish and the honey. Heat gently and add the chopped parsley and salt and pepper to taste. Stir until well blended.

Pour a little of the whisky sauce around the chicken and pour the remaining sauce into a sauceboat to serve.

Serve with a vegetable patty made from the leftover vegetables, mashed potato and fresh vegetables. Garnish with the parsley sprig.