Spiced Chicken & Peppercorn Gravy

• Meanwhile, trim asparagus. Thinly slice carrot into sticks. Slice lemon into wedges. • Crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, herb & mushroom seasoning and a drizzle of olive oil. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil and the butter (for the veggies). • Add asparagus and carrot and cook until tender, 4-5 minutes. • In the last 2 minutes of cook time, add the flaked almonds, tossing until golden. • Add a squeeze of lemon juice and season to taste. Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Meanwhile, in a medium bowl, combine gravy granules, peppercorns and the boiling water, whisking until smooth, 1 minute. Add a squeeze of lemon juice, a pinch of salt and stir to combine.