• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Meanwhile, finely chop garlic. Halve Brussels sprouts. Thinly slice carrot into sticks. Slice leek into 1cm thick rounds.

• Drain the potatoes well then transfer to a lined oven tray. • Season generously with salt and pepper, drizzle with olive oil and toss to coat. Bake until tender, 20-25 minutes. TIP: Tossing and roughing the edges helps the potatoes get crisp edges while roasting!

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Season with salt and pepper. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm. TIP: The chicken is cooked when it is no longer pink inside.

• While the chicken is cooking, add green beans, carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then return to the bowl, season and cover to keep warm.

• While the chicken is resting, wipe out frying pan then return to high heat with a drizzle of olive oil. • Cook leek, until slightly charred, 1-2 minutes each side. Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium, then add the water, salt, butter and balsamic vinegar, tossing to combine. • Cover with a lid or foil, and simmer until tender and liquid has slightly thickened, 2-3 minutes.

• Divide chicken steaks, twice-cooked potatoes, and steamed veggies between plates. • Top with braised leek and any remaining pan sauce. • Serve with mayonnaise. Enjoy!