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. When the oil is hot, add the chicken and cook until golden and cooked through, 6-7 minutes on each side. Transfer to a plate lined with paper towel and cover to keep warm. TIP: The chicken is cooked when it is no longer pink inside.

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

Remove the pan with the veggies 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.