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1 Heat 2 tbsp extra virgin olive oil in a deep pan, add in the bones and colour for a few min.
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Place into a preheated oven set at Gas 6 for 30 min.
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2 Remove from the oven, add in the vegetables, retaining the tomatoes and cook on the stove over a medium heat for five min.
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Add in the tomatoes, tomato puree, chicken stock and bouquet garni.
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3 Bring to the boil, skim off any impurities which rise to the surface and allow the stock to simmer for an hour.
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4 For the Pastry: Mix the flour and sea salt, and add in the herbs, egg and egg yolk.
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Mix to create a smooth dough.
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It's important to achieve the correct consistency.
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If the dough feels too dry, add in some cool water, and if it's too wet add in a little flour.
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The dough mustn't be too wet.
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5 Cover the pastry with clingfilm and place in the fridge for at least an hour to allow it to rest.
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Slowly blend the breadcrumbs, pastry, thyme and garlic in a processor, adding sufficient oil to bind the ingredients together.
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6 Heat a little oil in a frying pan, season the fillets with freshly grnd black pepper, but no salt, and seal quickly on all sides in the warm pan.
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Remove and dry on kitchen paper.
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7 Roll out the salt pastry into rectangles, spread a little Dijon mustard over the fillets and roll into the breadcrumbs mix.
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8 Place the fillets in the centre of the pastry and roll up, covering the meat.
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Tuck under the edges and brush with beaten egg.
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Cook in a preheated oven set at Gas 7 for 10 min.
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9 Strain the stock and boil rapidly to reduce by two thirds.
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Check and if necessary adjust the seasoning.
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10 To serve, cut open the pastry, lift out the fillets and carve them on a plate.
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Surround with neat egg-shaped portions of goat's cheese potato and wilted spinach, and spoon a little stock around the dish.
