Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Trim the root and the dark green leafy part from the leek. Slice into rounds about 1/2 cm thick. Halve the chilli lengthways, remove the seeds then finely chop.

Pick both the thyme leaves and the sage leaves from their stalks (discard the stalks from both herbs.) Roughly chop the sage leaves.

Heat a splash of oil in a large saucepan over medium heat. Add the carrot, leek, a pinch of chilli (add more or less depending on how much you like heat), all of the thyme and sage. Season with a pinch of salt and cook gently until soft, about 7-8 mins, stirring occasionally. TIP: Turn the heat down if the ingredients start to brown.

Sandwich each chicken breast between two pieces of baking paper or clingfilm. Pop on a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands after handling chicken and its packaging. Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. Once the pan is hot, lay in the chicken. Cook until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.

While the chicken cooks, drain and rinse the lentils in a sieve. Once the veggies are soft, add the lentils along with a splash of water, chicken stock paste and creme fraiche. Bring to the boil and then remove from the heat. Season to taste with salt and pepper if needed. Add more chilli if you want it spicier!

Spoon the spiced creamy lentils onto your plates and top with the pan-fried chicken. Enjoy!