Creamy Honey Mustard Chicken

Cook the potato in the boiling water for 5 minutes. Place a colander or steamer basket on top of the saucepan and add the carrot. Cover with a lid and steam until the carrot has softened, 7 minutes. Add the snow peas to the carrot and continue cooking until the veggies are tender and the potato can be easily pierced with a knife, 3 minutes.

While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the chicken thigh with salt and pepper on both sides, then add to the hot pan. Cook, turning occasionally, until golden and cooked through, 10-14 minutes. Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.

Transfer the carrot and snow peas to a medium bowl, drizzle with a little olive oil and season with salt and pepper. Set aside. Drain the potato and return to the saucepan. Add the butter, milk and the salt, then mash with a potato masher or fork until smooth. Stir through the chives (reserve some for garnish!).

Wipe out the excess oil from the frying pan and return to a low heat. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the light cooking cream, wholegrain mustard, honey and crumble in the chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Stir until well combined, then return the chicken (plus any resting juices) to the pan and turn to coat in the sauce. Simmer until thickened, 2 minutes. Season to taste.