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

Halve the salad potatoes (no need to peel). Trim the green beans and cut into thirds.

Roughly chop the walnuts.

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

When the potatoes have 5 mins left, add the green beans to the same pan and cook for the remaining time until the veg is tender.

Once cooked, drain in a colander and set aside to cool slightly.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the diced chicken. Season with salt and pepper. Cook, stirring frequently, until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. It's cooked when no longer pink in the middle.

Add the apple and sage jelly to the chicken and stir to coat. Heat the sauce until the chicken is nicely glazed, 1 min.

While everything cooks, in a small bowl, mix together the mayo and wholegrain mustard (add less if you don't love mustard).

Season to taste with salt and pepper.

Trim the baby gem, halve lengthways, then thinly slice.

Quarter, core and thinly slice the apple widthways (no need to peel). 

Add the lettuce and apple to a large bowl. Stir through a third of the mustard mayo and toss to coat. 

Once the potatoes and beans have cooled slightly, add to another large bowl and stir through the remaining mustard mayo.

Share the dressed baby gem salad between your bowls. Top with the potatoes and beans, followed by the glazed chicken.

Scatter over the walnuts to finish.

Enjoy!