Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into bite-sized chunks. Finely chop the garlic. Add the potato to the boiling water. Cook until easily pierced with a knife, 10-15 minutes. Drain the potato, then set aside in a medium bowl. Return saucepan to a medium-high heat with a drizzle of olive oil and 1/2 the butter. Add the garlic and cook until fragrant, 1 minute. Remove from heat. Return the potato to the saucepan, then add the remaining butter, some of the light cooking cream (2 tbs for 2 people / 1/4 cup for 4 people) and the salt. Mash until smooth. Cover to keep warm.

While the potato is cooking, trim the green beans. Slice the carrots into thin sticks. Zest the lemon to get a good pinch, then slice into wedges. Place your hand flat on top of each chicken breast, then use a sharp knife to slice through horizontally to make two thin steaks.

In a medium bowl, combine Nan's special seasoning with a drizzle of olive oil. Add the chicken steaks, turning to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Set aside and cover to keep warm. TIP: Chicken is cooked through when it's no longer pink inside.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the carrot and cook, until slightly softened, 2 minutes. Add the green beans and a dash of water and cook, tossing, until softened, 4-5 minutes. Add the lemon zest and a squeeze of lemon, stirring to coat. Divide the veggies between serving plates. Cover to keep warm.

Return the frying pan to a medium heat, then add the red pesto (see ingredients), vegetable stock powder (see ingredients), chicken resting juices, a pinch of pepper and the remaining light cooking cream. Cook, stirring, until slightly thickened, 3-4 minutes.

Divide the chicken and garlic mash between the serving plates with the zesty veggies. Top with the creamy Italian sauce. Serve with any remaining lemon wedges.