• Bring a medium saucepan of salted water to the boil. • Chop cauliflower into small florets. Peel potato and cut into large chunks. • Trim green beans. Roughly chop leafy greens. Set aside. TIP: Save time and get more fibre by leaving the potato unpeeled!

• Cook cauliflower and potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to pan. Add the milk, the butter and 1/2 the garlic paste. Season generously with salt. • Mash until smooth, then cover to keep warm.

• While cauliflower and potato are cooking, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Season, then add chicken thigh, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate. • Return pan to medium-high heat with another drizzle of olive oil, if needed. Cook green beans, tossing, until tender, 4-5 minutes. Add leafy greens and remaining garlic paste and cook until fragrant, 1-2 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Slice chicken. • Divide garlicky chicken, cauli-potato mash and greens between plates. • Serve with Italian truffle mayonnaise.