• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm. • Meanwhile, thinly slice carrot into half-moons. Trim green beans. 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 both sides with salt. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans with a splash of water, tossing, until just tender, 4-5 minutes. Add baby spinach leaves and 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer 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 (when it's no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest. • Return frying pan (don't wash it out!) to medium heat with a drizzle of oil. Cook 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, mashed potato and garlicky veggies between plates. • Drizzle with creamy peppercorn sauce to serve. Enjoy!