Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Finely chop the garlic (or use a garlic press). Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain. Return the saucepan to a medium-high heat with a drizzle of olive oil and add 1/2 the butter. Add the garlic and cook, until fragrant, 1 minute. Remove from the heat and return the potato to the saucepan. Add some of the light cooking cream (1 1/2 tbs for 2 people / 1/4 cup for 4 people), the salt, and the remaining butter. Mash with a potato masher or fork until smooth.

While the potato is cooking, trim the green beans. Thinly slice the carrot (unpeeled) into thin batons. Zest the lemon to get a good pinch and slice into wedges. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.

IIn a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add the chicken and toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken in batches until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a bowl. Cover and set aside. TIP: The chicken is cooked through when it's no longer pink inside.

Wipe out and return the frying pan to a mediumhigh 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 until softened, 4-5 minutes. Add the lemon zest and a squeeze of lemon, then stir to coat. Transfer to a plate.

Return the frying pan to a medium heat and add the red pesto (see ingredients list), the remaining cooking cream, crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people), chicken resting juices and a pinch of pepper. Cook, stirring, until slightly thickened, 3-4 minutes.

Divide the veggies, garlic mash and chicken between plates. Top with the creamy red pesto sauce. Serve with any remaining lemon wedges.