Place some clean cold water in a Cauldron Saucepan, add the fresh Bay leaves or shop bought jarred Dry Bay leaves and then add your sprigs of Thyme, bring to the boil and then add the 4 Chicken Stock Cube's. Use a Potato Peeler too peel 1KG/1000g Carrots, trim, wash under the cold water tap and then add the Carrots - add more cold water and then mainly boil on a low simmer for 3 hours

Peel 1KG/1000g Maris Piper Potatoes, wash in cold water and then add the potatoes too what is already in the Cauldron Saucepan and boil - mainly on a low simmer for 2 hours. Place 2 tablespoons of Olive Oil in a Wok and then peel and roughly chop 3 large Onions and then simmer on the lowest hob heat with the lid on for about 10 minutes, peel the many Garlic Cloves, wash and then add too the Wok - fry on the highest hob setting for 2 minutes and keep stirring. Add Onions and Garlic too Stew

For the last One hour must boil more raw peeled carrots - must get this done first. So just over 200g of carrots for One Person and just over 300g of potatoes for One Person as well. If you are only making the dinner for One Person then only use 500g of raw Chicken Breasts - seal by briefly shallow frying in Vegetable Oil and then place on a Baking Tray and then cook in the oven at either Gas Mark 5 or 6 for about 20 minutes - rest - and then carve

If for just One Person. Put One tablespoon of Olive Oil in a Wok or large Frying Pan with a Lid and then peel and roughly chop One large Onion and then fry on the lowest simmer with the lid on for 10 minutes - add some of the Stew Stock too the Wok along with the softened onions - after 45 minutes of briskly boiling the carrots in a Saucepan of water - add the peeled and chopped potatoes into the boiling water along with the carrots and cook for 15 minutes. Place cooked vegetables into stew

Add the cooked Chicken breast pieces too the Stew - cook through a little bit more if their is a bit of rawness in the Chicken Breasts and then season with just Sea Salt or Sea Salt and Black Pepper and then serve.