Creamy Lentils and Plant Based Chicken

Meanwhile, trim the spring onions then slice thinly. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.

Heat a drizzle of oil in a large frying pan on medium high heat. Add the vivera chicken and carrot pieces. Fry until golden for 4-5 mins. Stir in the garlic and cook for 1 minute.

Add the lentils, mustard and water (see ingredients for amount), and stir to combine, allow to simmer until the carrots are tender, 6-8 mins. Stir in the sour cream. Add the spinach in handfuls and cook until wilted, 2-3 mins. Season with salt and pepper and add a splash of water if you feel it needs it.

Once cooked, drain the potatoes in a colander and return to the pan off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Stir in two thirds of the spring onion. Cover with a lid.