Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Once cooked, drain the potato and return to the saucepan. Add the butter, milk and salt. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

While the potato is cooking, trim the ends of the broccolini (about 3cm). Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Finely chop the dill. Slice the lemon (see ingredients list) 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.

Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the broccolini, carrot and then a splash of water and cook, tossing, until just tender, 5-6 minutes. Add 1/2 the garlic and cook, tossing, until fragrant, 1 minute. Season with salt and pepper and transfer to a bowl. Cover and aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the chicken on both sides with salt, then add to the pan. Cook until cooked through, 3-5 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 low heat with a drizzle of olive oil. Add the remaining garlic and cook, stirring, until fragrant, 1 minute. Add the light thickened cream, crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people), dill and any resting juices from the chicken and cook until warmed and infused with dill flavour, 1-2 minutes. Season to taste with salt and pepper and a squeeze of lemon juice.

Divide the mashed potato, chicken breast and veggies between plates. Spoon over the dill sauce. Serve with the remaining lemon wedges.