a) Boil a full kettle.

b) Chop the potatoes into 2cm chunks (peel first if you prefer).

c) Pour the boiling water into a large saucepan with ½ tsp salt.

d) Add the potatoes to the pan and cook until you can easily slip a knife through, 15-18 mins.

a) While the potatoes cook, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the diced chicken and sliced mushrooms to the pan. Season with salt and pepper.

c) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Meanwhile, boil a half-full kettle. Trim and thinly slice the spring onions.

b) Peel and grate the garlic (or use a garlic press).

c) Pour the boiled water into a small saucepan with ¼ tsp. Bring back to the boil on high heat and add the peas. Reduce the heat to medium and cook for 2-3 mins. 

d) Drain in a sieve, then pop into a bowl with a drizzle of oil and season with salt and pepper. Cover to keep warm.

a) Once the chicken and mushrooms are cooked, add the garlic to the pan. Stir-fry for 1 min.

b) Pour in the chicken stock paste and water for the sauce (see pantry for amount), then bring to the boil and reduce by half, 2-3 mins.

c) Stir through the creme fraiche and mustard until everything's piping hot, 2-3 mins.

a) Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

b) Add a knob of butter and a splash of milk (if you have any) along with half the spring onion. Mash until smooth.

c) Season with salt and pepper. Cover with a lid to keep warm.

a) When everything's ready, share the spring onion mash between your plates.

b) Spoon over the creamy mustard chicken.

c) Serve the peas alongside.

d) Sprinkle over the remaining spring onion to finish.