Southern Sweet Mustard Chicken

While the potato is roasting, cut the carrot (unpeeled) into 0.5cm half-moons. Cut the broccoli into 2cm florets and the stalk into 1cm batons. Slice the chicken thigh in half crossways

In a medium bowl, combine the salt, plain flour, sweet mustard spice blend and a pinch of pepper. Add the chicken and toss to coat.

In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Once hot, add the chicken and cook for 6-7 minutes on each side, or until golden and cooked through. TIP: The chicken is cooked when it is no longer pink inside! Transfer to a plate lined with paper towel.

When the potato has 5 minutes cook time remaining, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the carrot, broccoli and the water and stir to combine. Cover with a lid and cook for a further 3-4 minutes or until tender and the water has evaporated. TIP: Adding the water helps to steam the veggies and speeds up the cooking process.

Remove the saucepan with the vegetables from the heat and add the cooked potato. Add a drizzle of olive oil, the Dijon mustard and the honey and gently toss to combine. Season to taste with salt and pepper.