Ingredients: Serves 2 people and its 2 of your 5 a day per person.

350g parsnip peeled and cut into chunks

200g asparagus tips

350g brown lentils drained

1 x medium courgette chopped into small – to medium size chunks

½ red pepper diced

½ orange pepper diced

1 x shallot onion cut in half then sliced

1 x garlic clove crushed

Small bunch of fresh thyme finely chopped

Good pinch of cracked black pepper

Pinch of rock salt

1 tbsp olive oil

1 tbsp water

Method

1 Place the parsnips into a saucepan and cover with boiling hot water with a pinch of salt. Place the lid on the saucepan and bring to a boil on a high heat, then turn it down to a medium heat.

2 In a heated wok add the olive oil and move the oil around the pan, then add the onions, peppers and courgette, stir and let it cook for about 1 minute.

3 Then add in the garlic stir.

4 Then add the asparagus stir and let it cook after 30 seconds, add 1 tbsp of water. Let it cook for about 1 minute stirring regularly.

5 Then add the brown lentils and thyme, stir and let it cook for about 2 minutes on a medium heat until the lentils are heat through.

6 When the parsnip are cooked drain and mash.

7 Then serve up and enjoy.