Brown Butter Chicken & White Bean Purée

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans and zucchini, tossing regularly, until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season. • Transfer to a bowl and cover to keep warm.

• While the veggies are cooking, in a medium saucepan, heat the butter(for the mash) and a drizzle of olive oil over medium-high heat. • Cook onion and cannellini beans, stirring, until tender, 3-5 minutes. • Add the remaining garlic and cook until fragrant, 1 minute • Transfer bean mixture to a food processor, then add the salt and water and blitz until smooth. Season with pepper.

TIP: If you don't have a food processor, use a stick blender instead.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until lightly browned, 2-3 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken will keep cooking in the next step!

• Reduce heat to medium then add the butter (for the sauce) to the pan and cook for 2-3 minutes or until beginning to brown and chicken is cooked through. • Remove pan from heat, then add the lemon zest and a squeeze of lemon juice. Season with saltand pepper and turn chicken to coat.

TIP: The chicken is cooked through when it is no longer pink inside. TIP: Careful! The lemon juice might spatter!