Honey Mustard Chicken

Put the chicken in a mixing bowl with the spiced honey mustard, a drizzle of oil and a pinch of salt and pepper. Mix together so the chicken gets a nice coating. iIMPORTANT: Remember to wash your hands and equipment after handling raw meat! Add the potato to the pan of boiling water and cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander and pop back in the pan with the lid on.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the chicken and cook until browned, 2-3 mins on each side. Transfer to a lined baking tray and roast on the top shelf of your oven for 15 mins (don't wash the pan - you'll need it later). IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Once cooked, remove from your oven and allow it to rest for a few mins.

In the meantime, heat a drizzle of oil in the now empty pan on medium heat. Add the leek, carrot and radish. Cook until golden, 5 mins. Stir in the stock pot and water (see ingredients for amount). Cover loosely with foil. Reduce the heat to low and simmer until the veggies are soft and the liquid has reduced by three-quarters, 15-20 mins.

Roughly chop the parsley (stalks and all). Add half the parsley to the drained potato along with a pinch of salt and pepper. Add the flora and mash until smooth, then pop the lid on to keep your mash warm and leave to the side.