Peppercorn Chicken with Mashed Potatoes

For the mash, cook the potatoes in salted water until a knife slides in easily. Drain, then return them to the same pot with the butter, milk, salt and nutmeg and mash to your preferred consistency.

Season the chicken breasts with salt and pepper and roast them in a pan with a little olive oil until cooked through. Set aside.

In the same pan, melt the butter for the gravy and cook the shallot and garlic for 2 to 3 minutes, until soft.

Deglaze with the brandy or port and reduce by half. Add the mustard, crushed peppercorns, sugar and stock and simmer for 5 minutes.

Stir in the cream and season to taste with salt and pepper. If the gravy is too thin, thicken it with a little cornstarch mixed with cold water.

Serve the chicken with the mash, gravy and your choice of green veg on the plate.