Hindle Wakes, a celebration dish, was said to have been brought to Lancashire by Flemish weavers in the 16th century. Hindle was once 'Hen de la' while
wakes were a holiday week, the precursor of the Bank Holiday

For the chicken
1 3-4kg/ 6 lb 8 oz-8lb 12oz free- range chicken, that has used its legs, or better still an old egg-laying hen.
3 large organic carrots, topped, but left whole
1 large onion, peeled and cut in two
Salt
Sprigs of watercress, to garnish

For the stuffing
200g / 7oz best black pudding, skinned and chopped
1onion, finely chopped
500g / 1lb 2oz stoned prunes, soaked in a strong cup of tea for half an hour,
roughly chopped
2 rashers of unsmoked back bacon, chopped into lard on shape bits, or
indeed lardoons themselves
Juice of 1 lemon
100g / 3'hoz bread crumbs,
from a good quality loaf. Don't use sliced bread, it becomes gloopy
If there are any giblets chop them as finely as possible
Salt and freshly ground black pepper

For the lemon sauce
40g / 1½ oz butter
40g / 1½ oz flour
100ml! / 1½ oz of the hot
chicken stock
200ml / 7fl oz cream
12sml /  4fl oz whole milk
Juice and rind of 1 unwaxed
1tsp mustard
Grated nutmeg, optional
Salt and pepper, to taste