Chicken & Creamy Leek-Mustard Sauce

Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. In the last 5-6 minutes of cook time, place the carrot and broccoli in a colander or steamer basket on top of the saucepan. Cover with a lid and steam until tender. Transfer the carrot and broccoli to a bowl and season with salt and pepper. Cover to keep warm. Drain the potato, then return to the saucepan and cover to keep warm.

While the veggies are cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Season the chicken breast with salt and pepper on both sides. Cook the chicken until lightly browned and cooked through, 3-4 minutes each side. Transfer to a plate. TIP: Chicken is cooked through when it's no longer pink inside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the leek and garlic and cook until softened, 3-5 minutes. Reduce the heat to low, then add the longlife cream (see ingredients) and wholegrain mustard and stir to combine. Return the chicken to the pan and toss to coat in the sauce until heated through. Season to taste and remove from the heat.

While the sauce is cooking, add the butter, milk and the salt to the potato. Season with pepper and mash with a potato masher or fork until smooth.