Chop que chicken breasts into bite size pieces and leave them soaking in lemon juice and salt to season.

Clean the mushrooms and slice them up thinly, heat up the pan with olive oil and sauté the mushrooms until they’re moist and mostly out of water. Add the broccoli and further sauté.

As the broccoli gets soft add the garlic and leek and stir well. If the pan gets dry or the ingredients start sticking to the pan spray a thin thread of olive oil around the edge of the pan so that it heats up as in slides.

Once the leek is somewhat transparent add the meat and the lemon juice, the carrot and the courgette stirring everything together well, as it cooks. Season with salt, a pinch of pepper and nutmeg. When carrots are soft to the touch add the béchamel sauce and cook briefly until it gets sufficiently thick.

Crepes

Break the egg into a large bowl and beat it with a whisk or fork. Gradually add the flour and the milk and stir continuously until it’s all in there. Add the salt and the pepper. The mix will be quite fluid so don’t get alarmed.

If you can’t use an egg, then you can switch it with a mix of vegetable oil, water and baking powder.

Heat a pan with olive oil until it’s quite hot. Use a soup ladle or something similar to measure each crepe, one full ladle is more than enough. Spill the mix into the hot pan and spread it around by picking it up and tilting it around until it is fully spread.

Let it cook until unsticks by itself when you give it a good shake. If it doesn’t, pass a wood spoon around the edges occasionally shaking the pan, it should release soon enough. Flip it and cook the other side briefly, until it colours slightly and slide it into a plate.

Repeat the process until the mix is gone, if the mix starts sticking too much add some olive oil to the pan.