Bring a pot of water with ¼ tsp of salt to a gentle boil. Chop (but don’t peel) the potatoes into 2cm cubes. Boil the potatoes until just soft enough to eat (don’t overcook them!).

Peel and finely chop your red onion. Chop the celery lengthways into six strips then finely chop widthways. Finely chop the parsley. Chop the very tops and bottoms from the beans and then slice them in half lengthways.

Place your hand flat on each chicken breast and slice in half from the side. Tip: You want to be able to open up the chicken breast like a book (this is called ‘butterflying’). Lay the chicken between two sheets of clingfilm. Whack the chicken using the base of a pan or a rolling pin until it is 1cm thick.

Heat 1 tbsp of olive oil in a non-stick frying pan on medium-high heat. Season the chicken on both sides with a pinch of salt and some black pepper. Once the pan is hot cook the chicken for around 4 mins on each side then remove. Tip: The chicken is cooked once it is no longer pink in the middle.

Once the potatoes are cooked remove them from the pot (a ‘slotted’ spoon, i.e. one with holes in it, makes this easier) and put them in a large bowl. Now cook the beans in the water for a few mins until just soft enough to eat. Tip: Drain the beans once ready and put in a bowl of icy cold water to stop them going soft.

Thoroughly mix the mustard, vinegar and 2 tbsp of olive oil in a bowl. Stir in the red onion and ¼ tsp of salt and a few good grinds of black pepper. Tip: If you happen to have a lemon in the larder then a grating of lemon zest wouldn’t go amiss.

Add the dressing to the potatoes in the bowl, then add the celery, parsley and the drained green beans. Lastly stir through your sour cream.

Slice your chicken and lay across the top of your warm potato salad.