Quick Chicken and Pesto Cream Sauce

a) Meanwhile, fill a large saucepan with the boiling water and 0.5 tsp salt and pop on high heat.

b) Chop the potatoes into 2cm chunks (no need to peel) and add to the pan.

c) Cook until you can easily slip a knife through, 12-15 mins. 

d) Once cooked, drain well in a colander and return to the pan, off the heat. Cover with a lid to keep warm.

a) While the potatoes cook, peel and grate the garlic (or use a garlic press). 

b) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

a) Return the (now empty) frying pan to medium heat with a drizzle of oil.

b) Once hot, add the leek and season. Cook until softened, 4-6 mins, stirring occasionally. Add the garlic to the pan. Fry for 1 min.

c) Add the water for the sauce (see pantry for amount) and chicken stock paste. Stir and bring to the boil. Simmer until slightly reduced, 2 mins.

d) Stir through the creme fraiche and pesto, then remove from the heat.

a) When the chicken is almost cooked, reheat the sauce if needed. Add a splash of water if it's a little thick.

b) 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.

c) Season with salt and pepper. Cover with a lid to keep warm.