Creamy Leek and Mustard Chicken

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

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

Season each chicken breast with a pinch of salt and some black pepper. Add a splash of oil to the pan your leek is in (no need to wash!), keeping it on 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 your chicken is cooked, add the cream to the pan along with the wholegrain mustard, leek and a splash of water, stir. Cook for another 3 mins until everything is combined and hot. Spoon a little of your creamy sauce over your chicken and set the pan aside to rest, covering the pan with a lid or some tinfoil to keep your chicken warm.

When your potatoes are cooked, drain them, pop them back into the pot with a pinch of salt, a good grind of pepper, a knob of butter (if you have some) and a splash of milk (if you have any) and mash. Pop a lid on the pot and set aside until ready to serve.

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