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

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

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

In the meantime, peel and grate the garlic (or use a garlic press).

Trim the green beans and cut them into thirds.

Strip the thyme leaves from their stalks and roughly chop (discard the stalks).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins.

Halfway through cooking, add the green beans. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Add the thyme, garlic, butter and flour (see pantry for both amounts) to the chicken. Cook, stirring frequently, for 1-2 mins.

Stir in the creme fraiche, chicken stock paste, wholegrain mustard and water for the sauce (see pantry for amount).

Simmer the sauce until thickened slightly, 4-5 mins.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Just before you're ready to serve, stir the honey through the sauce. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Spoon the mash onto one side of your serving plates.

Serve your honey mustard chicken on the other half.

Enjoy!