Preheat the oven to 220°C.

Season your chicken leg with salt and black pepper and add to a foil-lined tray. Slide into the oven for 10 mins.

In a small mixing bowl combine the hot honey (if you can’t find hot honey, add 1 tsp of chilli flakes to regular honey!), mustard powder, and half of the sherry vinegar. Mix together and spoon over the chicken leg. Return to the oven for 10-15 mins, glazing now and then, until the chicken is cooked through.

While the chicken is finishing cooking, chunk up the cabbage, drain/unpack your lentils and pick the herbs.

Preheat a frying pan over a high heat. Add a shot of oil and, once very hot, tip in the cabbage. Stir-fry for 2-3 mins until the cabbage has taken on some good colour.

Add the lentils and toss through the cabbage. Add the remaining vinegar, a little olive oil and season with salt and black pepper. At the last minute, toss through the picked herbs and you’re all done.

Grab a plate and spread the yoghurt over the base. Top with the lentils and finally your sticky, spicy honey mustard chicken. Get stuck in.