Creamy Honey Mustard Chicken

Cook the potato in the boiling water for 5 minutes. Place a colander or steamer basket on top of the saucepan, then add the carrot and broccoli. Cover with a lid and steam until the veggies are tender and the potato can be easily pierced with a knife, 10 minutes.

While the potato is cooking, place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: The chicken is cooked through when it's no longer pink inside.

Transfer the carrot and broccoli to a medium bowl, then drizzle with a little olive oil and season with salt and pepper. Set aside. Drain the potato and return to the saucepan. Add the butter, milk and the salt and mash with a potato masher or fork until smooth. Cover to keep warm.

Wipe out the excess oil from the frying pan and return to a low heat. Cook the garlic, stirring, until fragrant, 1 minute. Add the longlife cream (see ingredients), wholegrain mustard (see ingredients), honey and chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people). Stir until well combined, then return the chicken (plus any resting juices) to the pan and turn to coat in the sauce. Simmer until thickened slightly, 2-3 minutes. Season to taste.