Seared Chicken & Creamy Nan's Sauce

• While potato is cooking, thinly slice carrot into sticks. Trim green beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot and green beans, cooking until tender, 4-6 minutes. Add ½ the garlic paste and cook until fragrant, 1 minute. Season, transfer to a bowl and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 3-4 minutes each side. In the last minute of cook time, add the remaining garlic paste, turning chicken until fragrant, 1 minute. Transfer to a plate and season with salt and pepper.

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

• Return frying pan to medium-heat with a drizzle of olive oil. Add Nan's special seasoning and cook until fragrant, 30 seconds. • Add light cooking cream, stirring until slightly thickened, 2-3 minutes. • Add any chicken resting juices and season with salt and pepper. Remove from heat.