Chicken in Creamy Peppercorn Sauce

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, lay a chicken fillet on your chopping board, place your hand flat on top and slice into it from the side until there's 2cm left (be careful not to slice all the way through).

Open it up like a book. Repeat for the other fillet(s) - you've butterflied your chicken! IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, lay the butterflied chicken into the pan and cook for 3-4 mins on each side.

Transfer to one side of the carrot tray and roast on the top shelf until cooked, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer to a plate and cover with foil to keep warm as it rests.

Meanwhile, halve, peel and thinly slice the shallot on a clean chopping board.

Peel and grate the garlic (or use a garlic press).

Wipe out your (now empty) frying pan and return to medium heat with a drizzle of oil.

Once the pan is hot, add the shallot and stir until softened, 3-4 mins.

Add the garlic and stir-fry until fragrant, 30 secs, then stir in the cracked black pepper and cider vinegar. Allow the vinegar to bubble away.

Stir in the chicken stock paste and water for the sauce (see pantry for amount) and allow it to reduce by about half, 2-3 mins.

Reduce the heat, then stir in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.