a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.

b) Heat a drizzle of oil in a frying pan on high heat. Season the chicken with salt and pepper and sprinkle with the mixed herbs.

c) Once hot, lay the chicken in the pan. Fry until golden, 3-4 mins, then turn and cook for 1 min on the other side.

d) Transfer the chicken to a baking tray, then roast on the top shelf of your oven until cooked, 12-15 mins. Set the pan aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle. 

a) While the chicken fries, pour the boiling water from your kettle into a large saucepan on high heat. Return to the boil with 1/2 tsp salt.

b) Chop the potatoes into 2cm chunks (no need to peel). Peel the garlic cloves, then add both the potatoes and garlic to the water. 

c) Cook until you can easily slip a knife through the potatoes, 15-18 mins. 

a) Meanwhile, pick the tarragon leaves from their stalks and roughly chop (discard the stalks).

b) Trim the green beans and pop onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

c) Roast on the middle shelf until tender, 8-10 mins.

a) Clean the frying pan used for the chicken.

b) Pop the hollandaise into the pan along with the tarragon and water for the sauce (see pantry for amount).

c) Gently warm on medium heat, stirring occasionally, until piping hot, 1-2 mins - this is your Béarnaise. 

d) Add a splash of water if it has thickened too much.

a) Once the potatoes and garlic are cooked, drain in a colander and return both to the pan, off the heat.

b) Add the butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth.

c) Taste and season with salt and pepper if needed.

a) Plate up the chicken with the garlic mash and roasted green beans alongside.

b) Spoon the Béarnaise sauce over the chicken to finish.

c) Enjoy!