Coat the chicken breasts lightly with 2 tblsp flour. Heat the oil in a pan and brown the chicken on all sides. Add chicken stock and bay leaf to the pan and bring to the boil. Simmer for 10 mins. Add the carrots and bring back to the boil and simmer for 20 mins. Transfer the chicken and veg to a platter, Keep warm. Bring the juices to the boil and reduce by 2/3rd. Discard the bay leaf. Melt the butter in a saucepan and stir in remaining flour. Cook for 1-2 mins. Stir in the pan juices, milk and lemon juice and stir until sauce is thickened. Stir in sugar and chopped dill and spoon over chicken.

Gas mk 3 170 C. Fry the beef in 2 tblsp oil until browned all over. Stir in the onions, capers, anchovies, mustard a little parsley and the stock. Cover tightly with a lid and cook in the oven for 1.5 hours. Remove from the oven and add mushrooms and cook for a further 30 mins.