Seared Chicken & Mashed Potato

• While the potatoes are boiling, trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways. • Thinly slice carrot into half-moons. Finely chop garlic. Pick and finely chop rosemary. Slice lemon into wedges. • Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Add baby broccoli, carrot and a splash of water and cook, tossing, until just tender, 5-6 minutes. • Add 1/2 the garlic and cook, tossing, until the garlic is fragrant and the veggies are tender, 1 minute. • Season with salt and pepper and set aside in a bowl. Cover to keep warm.

• Return the pan to medium-high heat with a drizzle of olive oil. Season the chicken on both sides with salt, then add to the pan. • Cook until cooked through, 3-5 minutes each side. Transfer to a plate to rest.

TIP: The chicken is cooked through when it is no longer pink inside.

• Return the frying pan to low heat with a drizzle of olive oil. Add the remaining garlic and rosemary and cook, stirring, until fragrant, 1 minute. • Add light cooking cream, vegetable stock powder and any resting juices from the chicken and cook until slightly thickened, 1-2 minutes. • Season to taste with salt and pepper and a squeeze of lemon juice.