Creamy Leek and Mustard Chicken

Bring another pot of water to the boil with ¼ tsp of salt and cut the tops and bottoms off your green beans (this is called top and tailing!). Cook them in the boiling water for 3 mins, when 3 mins are up drain the beans and run cold water through them to stop them cooking further. Set aside.

Put 1 tbsp of oil in a frying pan on a medium heat and add the leeks to the pan with a pinch of salt and a grind of pepper. Cook for about 5 mins until soft and then transfer the leeks to a plate.

Season your chicken breasts with a pinch of salt and some black pepper. Add 1 tbsp of oil to the pan the leeks were in (no need to wash!), keeping it on a medium heat. Cook for 7 mins on one side and then turn over and cook for another 7 mins on the other side, until the outside is brown and the inside is cooked. Tip: The chicken is cooked when it is no longer pink in the middle.

When the chicken is cooked, add the cream to the pan along with the wholegrain mustard, leeks and 2 tbsp of water, stir. Cook for another 3 mins until everything is nicely combined and hot. Spoon a little of the creamy mixture over the chicken and set the chicken pan aside to rest, covering the pan with a lid or some tin foil while you cook the beans and mash the potato.

When the potatoes are cooked, drain them, pop them back into the pot with ¼ tsp of salt, a good grind of pepper, 1 tbsp of butter (if you have some) and 2 tbsp of milk (if you have any in the fridge) and mash. Pop a lid on the pot and set aside for a couple of mins.

Put 1 tbsp of oil in a frying pan with your mustard seeds and wait for 30 seconds until they start to splutter. Tip: Don’t leave the mustard seeds alone in the pan for too long or the mustard seeds will start jumping out! Add your green beans, a good pinch of salt and some pepper and stir-fry for about 2 mins until the beans are hot.