1 butternut squash, peeled and cut into 2cm/1in cubes
2 celery stalks, roughly chopped
4 garlic cloves, finely chopped
80g/3oz kale, roughly chopped
1 ​medium onion​, finely chopped
1 handful finely chopped fresh parsley, plus extra for garnish
700g/1lb 9oz Maris Piper potatoes, peeled and cut into 2cm/1in pieces
4 sprigs fresh thyme, plus extra for garnish
400g tin butter beans
800ml​/1½ pint chicken​ stock (made with stock cubes)
400g tin green lentils, drained
2 tsp mustard
1 tbsp plain flour
2 dried bay leaves
salt and freshly ground black pepper
dash oil
olive oil, to taste
4 chicken thighs, boneless and skinless