• Boil the kettle. Half-fill a large saucepan with boiling water. • Trim green beans. Thinly slice carrot into sticks. Peel garlic. • Cook chopped potato and garlic in the boiling water over high heat, for 2 minutes. Place a colander or steamer basket on top and add green beans and carrot. • Cover and steam until veggies are tender and potatoes are easily pierced with a knife, for another 7-8 minutes. Divide veggies between serving plates. Season.

• While veggies are steaming, set your air fryer to 200°C. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Place chicken into an air fryer basket and cook until browned and cooked through, 15-18 minutes. Cook in batches if needed. • Transfer to a paper towel-lined plate. Season with salt and pepper. TIP: No air fryer? Prepare chicken as above. In a large frying pan, heat a drizzle of olive oil over medium-high heat. 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 rest. Season with salt and pepper. TIP: The chicken is cooked when it is no longer pink inside.

• Once potatoes are done, drain and return to saucepan. • Add the milk, butter and a generous pinch of salt. Mash until smooth. • In a small heatproof bowl, microwave honey mustard sauce, until heated through, 30 seconds.

• Divide chicken between serving plates with steamed veggies. Pour over honey mustard sauce. • Top veggies with flaked almonds. Enjoy!