Creamy Mustard Chicken

Add the potato to the saucepan of boiling water and cook for 10 minutes. Place the carrot and broccoli in a colander or steamer on top of the saucepan, cover with a lid and steam until the veggies are tender and the potato is easily pierced with a knife, 5-6 minutes. Transfer the carrot and broccoli to a medium bowl and season with salt and pepper. Drain the potato, return to the saucepan and cover to keep warm.

While the veggies are cooking, place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the chicken with a pinch of salt and pepper on both sides. Add the chicken to the pan and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: The chicken is cooked when it is no longer pink inside.

Return the frying pan to a low heat. Add the pure cream (see ingredients list), wholegrain mustard (see ingredients list) and crumbled chicken stock (1/2 sachet for 2 people / 1 cube for 4 people) and stir to combine. Simmer until thickened slightly, 3-4 minutes. Add any chicken resting juices and season to taste with salt and pepper.

While the sauce is simmering, add the chopped baby spinach, the milk, salt, 1/2 the butter and a pinch of pepper to the potato in the saucepan. Mash with a potato masher or fork until smooth. In a small microwavable bowl, place a pinch of garlic and the remaining butter. TIP: Add as much or as little garlic as you like! Microwave in 30 second bursts until melted. Pour over the carrot and broccoli and toss to coat.