Butterflied Chicken

Lay a chicken breast on a chopping board, place your hand flat on top and slice into it from the side so you can open it up like a book. This is called ‘butterflying’! Repeat with the remaining chicken then don't forget to wash your hands, knife and chopping board! Lay the chicken between two sheets of clingfilm. Whack the chicken with a rolling pin or the base of a pan until it is 1cm thick.

Put a splash of olive oil in a frying pan on medium-high heat. Season the chicken on both sides with salt and some black pepper. Once the oil is hot, fry the chicken for 4 mins on each side then remove from the pan. TIP: The chicken is cooked when it is no longer pink in the middle.

Once your potatoes are cooked, remove them from the pan with a slotted spoon and put them in a large bowl. Keep the pan of water boiling and use it to cook the green beans until tender with a little bit of bite left, 3-4 mins. When they are cooked, drain the beans in a colander and put them in a bowl of cold water to stop them going soft.

In a small bowl, mix the mustard with the vinegar and olive oil (amount specified in the ingredient list). Season with salt and black pepper and stir in the spring onion. TIP: If you happen to have a lemon in the fruit bowl then a little grating of zest would be good here too.