Creamy Honey Mustard Chicken Breast

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.

If you've swapped to chicken breast, place your hand flat on top of each breast and slice through horizontally to make two thin steaks. Season both sides with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken in batches until cooked through, 3-5 minutes each side (depending on thickness).

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!