Creamy Mustard Chicken

Meanwhile, heat a splash of oil in a frying pan on medium heat and add the leek with a pinch of salt and pepper. Cook until soft, 5 mins, then transfer to a plate. Season the chicken with salt and pepper. Put another splash of oil in your frying pan. Add the chicken and cook until the outside is brown and the inside cooked through, 8 mins each side. TIP: The chicken is cooked when it is no longer pink in the middle.

When your chicken is cooked, add the creme fraiche to the pan along with the cider & horseradish wholegrain mustard, leek and a splash of water. Stir and cook for another 3 mins until everything is combined and hot. Spoon a little of the creamy sauce over your chicken and set the pan aside, covering the pan with a lid or some foil to keep your chicken warm.

Heat a splash of oil in another frying pan on medium heat. Add the mustard seeds and cook for 30 seconds. Add the green beans along with a pinch of salt and pepper. Stir-fry until slightly softened, 3 mins, then add a splash of water to the pan, cover with a lid or some foil and cook for 4 more mins.

Next, add a pinch of salt and pepper to the drained potato in your pan, along with a knob of butter (if you have some) and a splash of milk (if you have any). Mash until smooth and keep warm with the lid on.

When everything is ready, stir a splash of hot water into the sauce, if the liquid has evaporated too much. Take the chicken out of the pan and slice into 2cm slices. Serve your chicken with the mash, your stir-fried green beans and a good helping of the creamy mustard sauce. Enjoy!