Seared Chicken & Butter Sage Sauce

• Meanwhile, thinly slice leek. Trim and halve green beans. Pick and thinly slice sage. Zest lemon to get a pinch and slice into wedges. Finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken steaks, then turn to coat.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add leek and green beans, and cook until tender, 4-5 minutes. • Add baby spinach and stir until wilted. Season then transfer to a bowl. Cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, add chicken steaks and cook until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Return frying pan to a medium heat with the butter and cook until beginning to brown, 1-2 minutes. • Add garlic and sage and cook until fragrant, 1 minute. • Remove pan from heat and add a squeeze of lemon juice, the zest and any resting juices from the pork.