Honey Mustard Chicken

Put the chicken in a bowl with the honey mustard, a drizzle of oil, a pinch of salt and a grind of black pepper. Mix together so your chicken gets a nice coating.

Add your potato to the boiling water and cook for 15-20 mins. Tip:The potato is cooked when you can easily slip a knife through. Once cooked, drain and pop it back in the pot with the lid on.

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

Put your now empty frying pan back on medium heat with a drizzle of oil and add your leek, carrot and radishes. Cook for 5 mins until golden, then add the chicken stock pot and water (amount specified in the ingredient list). Stir well to dissolve your stock pot, then cover loosely with foil (see picture 5 on how to position the foil - you want the steam to be able to escape so the water reduces slightly).

Reduce the heat to low and leave your veggies to bubble away for 15 mins until soft and the water has reduced by three-quarters.

Add half the milk and half the butter to your potato along with half your parsley, a pinch of salt and a grind of black pepper. Mash until smooth, then add more milk depending on what consistency you like your mash. Pop a lid on and leave to the side.

Once your veggies are cooked, add your remaining butter to the pan and stir together to melt (and make them rich and buttery!).