Lemon & Oregano Chicken

Pop your kettle on to boil. Chop the new potatoes in half (no need to peel) or quarters if they are large, and pop in a large saucepan. Cover with boiling water and add a good pinch of salt. Cook over medium-high heat, 20-25 mins. TIP: The potatoes are cooked when you can easily slip a knife through. When done, drain in a colander and return to the pan to keep warm.

Meanwhile, trim the tops from the green beans. Halve, peel and thinly slice the shallot. Finely chop the chives (or use scissors if it's easier).

Heat a splash of oil in a frying pan over medium-high heat. Once hot, add the shallot to the pan and cook until soft stirring occasionally, 3 mins. Add the green beans and a splash of water. Cover the pan with a lid (or some foil) and steam until the beans are tender, 4-5 mins. Transfer to a bowl and cover with foil to keep warm. Wipe the pan out as we will need it for the sauce.

Put the now empty frying pan on high heat. Pour in the water (see ingredients  for amount) and stir in the stock powder. Bring to the boil. Stir to dissolve the stock powder, then lower the heat to medium. Stir (or whisk) in the butter and then remove from the heat. Stir in half the chives and add a squeeze of lemon juice. Set aside and get ready to serve.