Sweet spring cabbages with their mild flavoured, tender young heads will satisfy the urge for leafy greens

Serves 6

100g green or Puy lentils
1 tbsp rapeseed oil
1 onion, sliced
1/2 butternut squash, cut into small cubes
Pinch chilli flakes
300g skinless, boneless chicken thigh, cut into bite-sized pieces
Salt and freshly ground black pepper
600 to 800ml hot chicken or vegetable stock
400g can chopped tomatoes
250g spring cabbage, finely shredded
150g purple sprouting broccoli, chopped

Step 1) Put the lentils in a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 15 minutes. Drain well and set aside.

Step 2) Heat the oil in a pan and add the onion. Stir, cover and cook over a low heat for 10 minutes. Stir in the squash, chilli and chicken, season and continue to cook for another 5 minutes.

Step 3) Pour over 600ml stock and the chopped tomatoes and simmer for 15 minutes. Add remaining stock, then place the cabbage and broccoli on top – there's no need to stir them in as you want to steam them – cover and cook for another 10 minutes. Stir in the lentils and the steamed vegetables.

Recipe by Emma Marsden

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