Boil a couple of finely chopped cabbage leaves until tender.
Fry about 1/3 to a 1/2 of a courgette in thin slices (each slice halved to make half-moons).
Cook up 2 or 3 tbsp of lentils.
Warm one tin’s worth of cannelinni juice in a casserole dish, with salt, pepper and some mixed herbs.
Fry a chicken breast in chunks in sunflower oil.
Combine it all together in the casserole dish, add 2 tbsp of cannelinni beans and cook in the oven for 20 mins, covered with foil. Check it is piping hot before serving.