Peel and finely chop the carrot into tiny cubes (less than ½cm cubes if possible). Chop the celery into tiny cubes too. Chop the very bottom and the leafy top from the leek. Slice the leek into ½cm discs. Finely chop as much chilli as you dare (we used 1 tsp).

Pinch the thyme stalks between thumb and index finger and run your fingers along the stalk to strip off the leaves. Remove the sage leaves from their stems and roughly chop.

Heat 1 tbsp of olive oil in a pan on medium heat. Add the carrot, celery, leek, chilli and thyme and sage leaves to the frying pan. Add ¼ tsp of salt and cook gently for around 8 mins until soft. Tip: Turn the heat down if the ingredients start to brown off.

Place the chicken breasts between two sheets of clingfilm. Use a rolling pin or the bottom of a saucepan to whack the chicken. Tip: You want the chicken to be less than 1cm thick all over.

Heat 1 tbsp of olive oil in a non-stick frying pan on medium-high heat. Once hot, add in the chicken, skin-side down and cook for around 4 mins on each side. Season both sides with a pinch of salt and pepper whilst cooking. Tip: The chicken is ready when it is no longer pink in the middle

Thoroughly rinse and drain the lentils. Add them to the pan of vegetables with 2 tbsp of water, half the stock pot and 3 tbsp of crème fraîche. Add a pinch of salt and a few grinds of black pepper (taste and add more if needed). Spoon the mixture onto plates and top with the cooked chicken