Leek & Crumbly Cheese Chicken Breast

While the kumara is roasting, trim and halve the green beans. Thinly slice the leek. Finely chop the garlic.

In a medium frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Cook the leek until softened and browned, 4-5 minutes. Remove from the heat, then crumble in the cheese and add a pinch of chilli flakes (if using). Stir to combine and season.

Place your hand flat on top of the chicken breast and cut horizontally, without slicing all the way through. Open the chicken up like a book. Rub the chicken with a drizzle of olive oil, then season. Transfer the chicken to a second lined oven tray and top with the leek-cheese mixture. Bake until the chicken is cooked through and the leek is slightly golden, 6-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

When the chicken has 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until tender, 4 minutes. Add the garlic and cook until fragrant, 1 minute. Season to taste.