Put 500g baby new potatoes in a pan, add salt and cover with cold water, bring to the boil and cook for 15 – 20 mins or until done, then drain and lightly crush. Meanwhile, slice 1 x 432g pack chicken breast fillets into strips. Heat 1tbsp oil in a frying pan and brown the chicken pieces for about 5 minutes, until cooked with no pink showing and golden. Stir together 200ml crème fraîche, 1 heaped tbsp wholegrain mustard, 1 tbsp clear honey and 1 crushed clove garlic. Add this to the pan with 200g Frozen Peas and cook for a few minutes until heated through and the peas are just done. Season to taste and serve with the crushed potatoes while piping hot. For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.