Chop the chicken breast mini fillets into bite-size chunks. Warm a deep frying pan or a shallow casserole dish for 2 mins, then add ½ tbsp olive oil and the chicken. Fry for 5-6 mins, turning once or twice, till the chicken is browned all over.

While the chicken fries, trim the roots and any ragged greens off the spring onions. Finely slice the spring onions. Scrub the potatoes and chop them into bite-size chunks. Fill and boil your kettle.

When browned, pop the chicken onto a plate. Add the spring onions and potatoes to the pan with ½ tbsp olive oil and a pinch of salt and pepper. Fry for 5 mins, stirring now and then, till the veg have picked up a little colour and started to soften.

While the veg fry, peel and crush or grate the garlic. Crumble the stock cube into a heatproof jug and stir in 300ml boiling water to dissolve it.

Stir the garlic and 1 tbsp mustard into the pan. Cook and stir for 1 min. Add the chicken back to the pan and carefully pour in the chicken stock (the pan may splutter as you add the liquid). Pop a lid on the pan (or use a baking tray) and bring the chicken and veg to the boil. Once it’s bubbling, turn the heat down and simmer for 10 mins.

While the chicken cooks, pod the broad beans (see our tip about double-podding). Pick the sage leaves off their stems and finely slice them.

Add the broad beans to the pan with half the sage and simmer, without the lid, for 2-3 mins. The chicken should be cooked through (no pink if you slice into a piece) and the veg just tender.

Turn the heat to low and slowly stir the crème fraîche into the pan a spoonful at a time. Gently warm through for 2 mins (don’t heat it too quickly, as the crème fraîche may split). Taste and add a pinch more salt or pepper if you think it needs it.

Ladle the chicken, veg and sauce into warm bowls and garnish with sage to serve.