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Measure a heaped dessert spoon of smooth peanut butter into a jug of 125ml of warm water and stir really well. Add the vegetable stock powder and tomato passata, to make the total contents up to 250ml. Stir again.

Measure a ¼ teaspoon of dried thyme and ¼ tsp ground cloves into the jug and 4-5 twists of black pepper. Peel the outer casing off the garlic clove and put it into the garlic crusher. Give the crusher a good squeeze and scrape off the garlic, add to the jug and stir. Put to one side.

Brush the inside of a lidded casserole with vegetable oil.

Empty the tin of green lentils into a sieve and rinse under running cold water. Give a good shake and put the sieve over a bowl to drain. Then tip the lentils into a lidded casserole.

Using scissors, top and tail the 4 spring onions and then cut them into small pieces and add to the casserole.

Pull the leaves and stalks off the 15g fresh parsley, put into a mug. Then tear the main stalks and add too. Chop with the scissors in the mug and add to casserole dish.

Now pour the tomato stock you made earlier all over the contents of the casserole, stir and pop a lid on and ask an adult to put into a 180°C oven for 25-30 minutes till piping hot. Allow to cool a little before serving.