Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter and milk and season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

While the potato is cooking, cut the carrot into half-moons. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic. Crush the black peppercorns (see ingredients) 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.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and broccoli 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 to a bowl and cover to keep warm.

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

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

Divide the chicken, mash and veggies between plates. Drizzle with the creamy peppercorn sauce to serve.