Preheat your oven to 220 degrees. Chop the potatoes into bite-sized pieces (no need to peel). Cut the very top and bottom off the green beans (i.e. ‘top and tail’ them). Pull the tarragon leaves off their stalks. Discard the stalks and finely chop the leaves.

Place the potatoes on a lined baking tray and drizzle over a little oil. Season with a pinch of salt and pepper. Toss to coat, then spread out evenly and roast on the top shelf of your oven until crispy, 20-25 mins. Turn halfway through cooking.

Lay your chicken breast on a chopping board, place your hand flat on top and slice into it from the side (being careful not to slice all the way through). Open it up like a book. Repeat for the other breast(s). You've now butterflied your chicken! Lay the chicken between two sheets of clingfilm and bash it with a rolling pin or the base of a pan until it is 1cm thick. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Bring a large saucepan of water with a pinch of salt to the boil for the beans. Heat a splash of oil in a frying pan on medium- high heat. Season the chicken on both sides with a pinch of salt and pepper. Once the oil is hot, fry the chicken for 4-6 mins on each side, then remove the pan from the heat. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Add the green beans to your pan of boiling water. Boil until tender, 4-5 mins. Once cooked, drain the beans in a colander and set aside.

Meanwhile, put the frying pan with the chicken in back on medium heat. Add the crème fraîche, a splash of water and the Dijon mustard. Bubble gently until you have the consistency of double cream, then remove from the heat and stir in the tarragon. TIP: If you don’t like tarragon, add a little less! Serve the roasted new potatoes and the green beans with the chicken on top and a healthy spoonful of tarragon sauce on the side. Enjoy!

Serve your potatoes and beans with the chicken on top and a healthy spoonful of your tarragon sauce.