Get all your ingredients and equipment ready.

Skim through these steps, then wash your fruit and veg.

Take your chicken out of the fridge, open the packet and let it air.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat.

Once the pan is hot, add your chicken with a pinch of salt and pepper and cook for an initial 10-12 min or until golden.

Whilst the chicken is cooking, chop your potatoes (skins on) into bite-sized pieces and add them to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork.

Put the bowl in the microwave for 6-9 min or until the potatoes are fork-tender.

Meanwhile, boil half a kettle.

Peel and finely chop (or grate) your garlic.

Add your soft cheese and parsley & tarragon pesto to a small bowl and mix until completely combined.

Add your chicken stock mix and half the chopped garlic with 100ml boiled water and a pinch of pepper and stir it all together – this is your creamy tarragon sauce.

Wash your spinach and shake off any excess water then add your blanched peas and spinach to a pot with a lid with a small splash of boiled water.

Cook, covered, over a medium-low heat for 2-3 min, stirring halfway, or until the spinach has wilted and the peas are warmed through.

Drain and return to the pot with a small knob of butter and a pinch of salt and pepper, give everything a good mix up and cover to keep warm – these are your greens.

Once the chicken is almost cooked, reduce the heat to medium and add the creamy tarragon sauce to the pan.

Cook for a final 1-3 min or until the sauce has thickened and the chicken is cooked through.

Whilst the sauce is cooking, add the remaining chopped garlic, a knob of butter and a pinch of salt and pepper to the cooked potatoes and lightly crush with a fork.

Serve the creamy tarragon chicken with the crushed potatoes and greens to the side.

Season with a pinch of pepper.