Bring a medium saucepan of salted water to the boil. Peel the sweet potato and cut into bite-sized chunks. Cook the sweet potato in the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the salt and 1/2 the butter and mash using a potato masher or fork until smooth. Cover to keep warm.

While the sweet potato is cooking, trim the green beans. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic. Lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.

Heat a large frying pan over a medium-high heat with the remaining butter and a drizzle of olive oil. Add the green beans, broccoli and a splash of water and cook, tossing, until just tender, 6-8 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper and transfer to a bowl. Cover to keep warm.

Return the pan to a medium-high heat with a drizzle of olive oil. Season the chicken with salt. Cook the chicken until cooked through, 2-4 minutes each side. Transfer to a plate to rest. TIP: The chicken is cooked through when it's no longer pink inside.

Return the pan to a medium heat with a drizzle of olive oil. Add the crushed peppercorns and remaining garlic and cook until fragrant, 30 seconds. Reduce the heat to low, add a dash of water and scrape up any bits stuck to the bottom of the pan. Add the light thickened cream and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Cook, stirring, until the sauce has thickened, 2-3 minutes. Add any chicken resting juices to the sauce and stir to combine.

Divide the sweet potato mash, chicken and veggies between plates. Top with the creamy peppercorn sauce.