Creamy tarragon chicken & roasted romanesco

Instructions

1. Preheat the oven to 180C / gas mark 4 and boil a kettle.

2. Cut the romanesco broccoli into small florets and place on a baking tray, drizzle with 1/2 tbsp oil and sprinkle with a pinch of sea salt and black pepper. Place in the oven for 25 mins until turning golden, turning halfway through.

3. Leaving the skin on, cut the baby white potatoes into 1cm cubes and place in a saucepan. Cover with boiling water and simmer for 20 mins.

4. Finely dice the shallot and crush or finely chop the garlic. Roughly chop the tarragon leaves, discarding the stalks. Cut each chicken breast into 4 pieces. Dissolve the half beef stock cube in a jug with 150ml boiling water.

5. Heat a medium-sized pan with 1/2 tbsp oil on a medium heat and fry the garlic and shallot for 2 mins, then add the chicken for 7 mins until turning golden, turning occasionally. Add the beef stock, coconut yoghurt, mustard and the tarragon and simmer for 5 mins until the sauce has thickened and the chicken is cooked through. Stir through a squeeze of lemon juice to taste.

6. Drain the potatoes and roughly crush, season with sea salt.

7. Serve the crushed potatoes and roasted romanesco onto two warm plates and spoon the creamy tarragon chicken alongside.