Honey Mustard Chicken & Chive Mash

In a medium bowl, combine the wholegrain mustard, honey and 1/2 the garlic. Drizzle with olive oil, season with salt and pepper and mix well. Add the chicken thigh and toss to coat. Set aside.

Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return to the saucepan. Add the butter, milk and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Stir though the chives (save some for garnish!). Cover with a lid to keep warm.

While the potatoes are cooking, heat a medium frying pan over a medium heat. Add the chicken thigh and cook for 2 minutes on each side, or until browned. Transfer the chicken to an oven tray lined with baking paper and spoon over any remaining marinade from the bowl and frying pan. Bake for 8-12 minutes, or until cooked through. TIP: Chicken cook times will vary depending on the size of the fillet

While the chicken is baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the leek, eschalot and thyme and cook for 3-4 minutes, or until softened. Add the carrot and snow peas with a dash of water and cook for a further 5-6 minutes, or until tender. Add the remaining garlic and cook for 1 minute, or until fragrant. Season to taste with salt and pepper.