Ingredients

• 1/2 red onion
• 400g potatoes
• Pinch nutmeg
• 1 clove garlic
• 125ml single cream
• Handful parmesan / cheddar cheese
• Bay leaf

• Thyme

• Rosemary

• 2 chicken breasts
• 2 tsp mustard powder
• 3 baby or 1 large leek
• 1 clove garlic
• Splash white wine
• 75ml cream

• 1 tsp wholegrain mustard

• Mixed veg

Method

1. Halve the red onion. Wash the potatoes but leave the skin on. Slice the potatoes and onions thinly in the food processor.
2. Tip into a large roasting tray, season, add the nutmeg, garlic, cream, parmesan cheese, bay leaves, thyme, and a drizzle of olive oil. Mix together and put on the hob over a medium heat. Pour in 100ml boiled water and cover with tin foil. Leave on the heat.
3. Flatten the chicken breasts with a meat hammer. Add the mustard powder, finely chopped rosemary, salt, pepper and a drizzle of olive oil. Rub the flavours all over the meat then fry in a large frying pan.
4. After a few minutes, take the foil lid off the dauphinois, stir, add a little extra cheese on top, and transfer to the oven to finish off. They need about 10-15 minutes in the oven.
5. Flip the chicken and cook for a few more minutes.
6. Add the leek to the pan and saute. Once starting to soften, add the garlic, and a dash of white wine. Bubble to allow the wine to reduce, then add the cream and put the lid of the pan.
7. Remove the chicken and slice into pieces. Stir the mustard through the sauce, then put the chicken back on the pan and stir through.
8. Serve the dauphinois and chicken with fresh mixed vegetables.