Bring a large saucepan of water to the boil with 1/2 tsp salt.

Chop the potatoes into 2cm chunks (peel first if you prefer). Grate the cheese.

Put the onion marmalade into a bowl and use a spoon to break it up.

Peel the garlic cloves.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then bash with a rolling pin or the bottom of a saucepan until it's 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Sprinkle the mixed herbs over the chicken.

Once the water is boiling, add the potatoes and garlic cloves and cook until you can easily slip a knife through the potatoes, 15-20 mins.

Once cooked, drain in a colander, then pop the potatoes and garlic back into the pan and cover with a lid to keep warm.

While the potatoes cook, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.

Once the pan is hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, preheat your grill to high.

Once browned, transfer the chicken to a baking tray and set the pan aside.

Divide the onion marmalade between the top of each chicken breast, using a spoon to spread it out. Sprinkle the cheese on top and press it down with the back of the spoon.

When your grill is hot, grill the chicken until the cheese is golden and bubbly, 3-5 mins. Allow to rest for 2 mins before serving.

While the chicken is grilling, pop your (now empty) frying pan back on medium-high heat with a drizzle of oil (no need to clean).

Once hot, add the sugar snap peas and stir-fry until tender, 2-3 mins, then remove from the heat.

Meanwhile, add a knob of butter and splash of milk (if you have any) to the potatoes. Mash with the garlic until smooth, then season with salt and pepper.

When everything's ready, serve the chicken with the garlic mash, sugar snaps and a dollop of mayo alongside (see pantry for amount).

Enjoy!