Creamy Honey Mustard Chicken

While the fries are baking, in a large frying pan, heat a drizzle of olive oil 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.

While the chicken is cooking, finely chop the garlic (or use a garlic press). Roughly chop the tomato. Finely slice the cucumber into half-moons.

In a large bowl, combine the white wine vinegar, a pinch of salt and pepper and a drizzle of oil. Add the mixed salad leaves, tomato, cucumber and shaved Parmesan cheese (see ingredient list). Just before serving, toss to combine.

Thickly slice the chicken. Return the frying pan to a low heat with a drizzle of olive oil. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the cooking cream (see ingredient list), wholegrain mustard (see ingredient list), honey and crumble over the chicken stock (see ingredient list). Stir until well combined, then return the chicken, with any resting juices, to the pan and turn to coat in the sauce. Simmer until thickened, 2 minutes. Season to taste with salt and pepper.