Southern-Style Seared Chicken

While the potato is roasting, cut the courgette into thin strips. Cut the broccoli into small florets and roughly chop the stalk. Slice the chicken thighs in half.

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. When the oil is hot, add the chicken and cook, turning occasionally, until golden and cooked through, 10-14 minutes. Transfer to a plate lined with paper towel. TIP: If your pan is getting crowded, cook in batches for the best results. The chicken is cooked when it is no longer pink inside!

When the potato has 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the broccoli and a splash of water and cook until nearly tender, 4-5 minutes. Add the courgette and cook until tender, 3-4 minutes.

Remove the pan with the vegetables from the heat and add the Dijon mustard and honey. Stir to combine. Season to taste with salt and pepper. TIP: Hold back on the mustard if the kids aren't fans!