INGREDIENTS

• 2 potatoes

• 4 spring onions

• 2 garlic cloves

• 400g cabbage

• 200g kale

• Thyme

• Parsley

• 2 large free-range chicken breast fillet

• 1 lemon

• 2 Chicken-style stock cubes

• 3 tbs olive oil

• 2 tsp dijon mustard

• 1 cup boiling water

• 4 tsp extra virgin olive oil

METHOD

1. Cook potato

Read through the recipe. Peel and cut the potato into 3cm chunks. Put the potato in a large saucepan of cold salted water, cover and bring to the boil. Reduce the heat to medium and cook, covered, for 8-10 mins until tender. Drain, return to the pan and cover to keep warm.

2. Prep ingredients

Meanwhile, thinly slice the spring onions. Crush or finely chop the garlic. Finely slice the cabbage. Coarsely tear the kale, discarding the stems. Finely chop the thyme, discarding the tough stems. Finely chop the parsley, discarding the stems. Put the chicken flat on a board, put your hand on top and halve horizontally so you have 4 equal fillets.

3. Prep and cook chicken

Finely grate the zest of the lemon, then juice. Combine the lemon zest, half the thyme, 2 tsp lemon juice and 2 tbs olive oil in a bowl and season with salt and pepper. Add chicken and turn to coat. Heat a large frypan over medium-high heat. Cook the chicken for 3-4 mins each side cooked through. Transfer to a plate and rest for 4 mins. Reserve the pan.

4. Start Colcannon

Heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Cook the spring onion, garlic and remaining thyme, stirring, for 1 min or until fragrant. Add the cabbage and cook, stirring, for 3 mins. Add the kale and cook, stirring occasionally, for 5-6 mins until softened.

5. Make gravy

While the cabbage mixture is cooking, crumble half a stock cube* into a heatproof jug, add 2 tsp dijon mustard and cup of boiling water and stir to combine. Return the reserved frypan to medium heat. Add the stock and any chicken resting juices. Cook, stirring regularly, for 4-5 mins until reduced to a glossy sauce. Season with pepper.

6. Finish colcannon

Coarsely crush the potato with a fork. Add the potato, half the parsley, 2 tsp lemon juice and 2 tsp extra virgin olive oil to the cabbage mixture. Season with salt and pepper and stir well until combined. Divide the colcannon and chicken among plates. Drizzle with the gravy to serve.