• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Slice avocado in half, scoop out flesh and roughly chop. Thinly slice spring onion. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to saucepan.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a bowl combine chicken, classic roast seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat. Add honey, dijon mustard (see ingredients), the butter and a splash of water, turning to coat. TIP: The chicken is cooked when it is no longer pink inside.

• In a medium bowl, combine mixed salad leaves, avocado, a drizzle of vinegar and olive oil. Season to taste.

• Add dill & parsley mayonnaise and spring onion to potatoes. • Toss to combine and season to taste. • Divide honey mustard chicken, creamy potatoes and avocado garden salad between plates. Enjoy!