Creamy Honey Mustard Chicken

Add the sweet potato to the saucepan of boiling water and cook 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.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the chicken thigh with salt and pepper, then add to the hot pan. Cook, turning occasionally, until golden and cooked through, 10-14 minutes. Transfer to a plate.

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

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. TIP: Add less mustard for a milder flavour.