• Bring a medium saucepan of salted water to the boil. Peel sweet potato and cut into bite-sized chunks. • Cook in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the pan. • Add butter to sweet potato and season generously with salt. Mash until smooth. Cover to keep warm.

• While the sweet potato is cooking, thinly slice carrot into half-moons. Thinly slice zucchini into half-moons. Finely chop garlic. • Crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season with salt on both sides.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and zucchini with a splash of water, tossing, until just tender, 6-8 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper. • Transfer veggies to a bowl. Cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken until cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer chicken to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.

• Return frying pan (don't wash it out!) to medium heat with a drizzle of olive oil. • Cook crushed peppercorns and remaining garlic until fragrant, 30 seconds. • Reduce heat to low, then add a dash of water. Scrape up any bits stuck to the bottom of pan, then add light cooking cream and chicken-style stock powder. Cook, stirring, until thickened and fragrant, 2-3 minutes. • Stir in any chicken resting juices. Remove from heat.

• Divide chicken, sweet potato mash and garlicky veggies between plates. • Drizzle with creamy peppercorn sauce to serve. • Enjoy!