a) Boil a full kettle of water.
b) Chop the potatoes into 2cm chunks (peel first if you prefer).
c) Pour the boiling water into a large saucepan with 1/2 tsp salt.
d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

a) While the potatoes cook, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the chicken and mushrooms to the pan. Season with salt and pepper.
c) Fry until golden brown all over, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Meanwhile, finely chop the chives (use scissors if easier).
b) Peel and grate the garlic (or use a garlic press).

a) Once the chicken and mushrooms are browned, add the garlic to the pan and stir-fry for 1 min.
b) Stir in the water for the sauce (see ingredients for amount) and chicken stock paste, then bring to the boil and reduce by half, 2-3 mins.
c) Stir through the creme fraiche and mustard until everything is piping hot, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
b) Add a knob of butter and a splash of milk (if you have any) along with half the chives. Mash until smooth.
c) Season with salt and pepper. Cover with a lid to keep warm.

a) When everything is ready, spoon the mash into your bowls.
b) Share out the creamy mustard chicken alongside.
c) Finish with a sprinkle of the remaining chives over the top. Enjoy!