• Boil a large pot of salted water.
• Chop the potatoes into 2cm chunks (peeling optional).
• Once the water is boiling, add the potatoes and cook until fork tender, 12-18 mins.
• Once cooked, drain in a colander and return to the pot, off the heat.
• Add a knob of butter and some milk or water. Mash until smooth. Season to taste with salt and pepper. Cover to keep warm.

TIP: If you're in a hurry you can boil the water in your kettle.

• Meanwhile, roughly chop the parsley (stalks and all). Once the mash is ready, stir through the parsley.
• Peel and grate the garlic (or use a garlic press).
• Zest then juice the lemon.
• Trim the green beans.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the green beans until starting to char, 2-3 mins.
• Stir in the garlic, lower the heat to medium and cook for 1 min.
• Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins.
• Once cooked, remove from the pan and cover to keep warm.

• Return the pan to medium-high heat with a drizzle of oil.
• Slice through the chicken breasts to make thin steaks then season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Once hot, lay the chicken into the pan and fry, 3-6  mins on each side.

• Add 2 tbsp butter (per 2P), harissa paste, lemon zest, and half the lemon juice to the pan.

• Divide the mashed potato between your plates.
• Top with the greens beans and chicken.
• Finish with a drizzle of any harissa butter remaining in the pan.