Thyme Chicken & Cauliflower Mash

In a medium bowl, combine 1/2 the thyme, 1/2 the garlic, a drizzle of olive oil and a generous pinch of salt and pepper. Add the chicken breast and toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook for 2 minutes on each side, or until golden. Transfer the chicken to an oven tray lined with baking paper and bake for 8-12 minutes, or until cooked through. Transfer to a plate to rest and cover to keep warm.

While the chicken is cooking, add the potato and cauliflower to the saucepan of boiling water. Cook for 15 minutes, or until tender. While the potato is cooking, place a colander on top of the saucepan and add the broccoli and carrot. Cover with a lid and cook the veggies for 6-8 minutes, or until soft. Drain the broccoli and carrot and transfer to a medium bowl. Season to taste with salt and pepper. Cover to keep warm.

Drain the potato and cauliflower and return to the saucepan. Add the salt (see ingredients list), shaved Parmesan cheese and 3/4 of the butter and mash using a potato masher or fork until smooth. Season with a pinch of pepper. Cover to keep warm.

Return the large frying pan to a medium-high heat with the remaining butter and a drizzle of olive oil. Add the remaining thyme and garlic and cook for 1 minute, or until fragrant. Add the plain flour and cook, stirring for 1 minute. Add 3/4 cup of water, any chicken resting juices and crumble in 1/2 a chicken stock cube. Simmer for 3-5 minutes, or until thickened.