Chicken & Sticky Cranberry Sauce

• Meanwhile, trim green beans. Cut carrot into thin sticks. Finely chop garlic. • In a small heatproof bowl, add the dried cranberries and cover with boiling water. • In a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of salt. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Add chicken breast to bowl, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and carrot, until tender, 4-5 minutes. • Transfer to a bowl, season and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.

TIP: The chicken is cooked when it is no longer pink inside.

• Drain cranberries. • Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook garlic and cranberries, until fragrant, 1-2 minutes. • Stir in sweet & savoury glaze, a splash of water and any chicken resting juices, until combined and slightly thickened, 1 minute. Season to taste.