Creamy Honey Mustard Chicken

Cook sweet potato in the boiling water until easily pierced with a fork, 12-15 minutes. In last 8 minutes of cook time, place a colander or steamer basket on top and add carrot and snow peas. Cover and steam until carrot is tender, and potatoes can be easily pierced with a fork, 7-8 minutes.

While the sweet potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium high heat. Season chicken thigh with salt and pepper on both sides, then add to the pan. Cook, turning occasionally, until golden and cooked through, 10-14 minutes. Transfer to a plate to rest.

Transfer the carrot and snow peas to a medium bowl. Drizzle with olive oil, then season to taste. Cover to keep warm. Drain the sweet potato and return to the pan. Add the butter and milk, then season generously with salt. Mash until smooth. Cover to keep warm.

Wipe out any excess oil from the frying pan, then return to a low heat. Cook the garlic, stirring, until fragrant, 1 minute. Add the light cooking cream, wholegrain mustard, the honey and chickenstyle stock powder. Stir to combine, then return the chicken (plus any resting juices) to the pan, turning to coat. Simmer until thickened, 2 minutes. Season to taste. TIP: Add a little less mustard if you find it strong!