Creamy Mustard Chicken

When the water is boiling, add the potatoes and whole garlic cloves. Cook until you can easily slip a knife through, 15-20 mins. Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

While the potatoes simmer, heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Once hot, lay the chicken in the pan and cook until browned, 3-5 mins each side. Once browned, pop the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

While the chicken roasts, pop your frying pan back on medium heat (no need to wash). Add a drizzle of oil if needed and then add the leek. Season, then stir fry until softened, 4-5 mins. Add the water (see ingredients for amount) and chicken stock paste, stir well. Bring to the boil and simmer for 2 mins. Stir in the soured cream and mustard, bring to the boil and then remove from the heat. Season to taste if needed.

Heat a drizzle of oil in another frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the grated garlic, turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.