Instructions: Sweet potato also works well in this recipe in place of the squash.

1. Arrange the chicken breasts on a lightly oiled baking sheet. Spread the plump sides with the coarse grain mustard and season generously with black pepper and a little salt. Drizzle over the remaining oil, place under a hot grill and cook for about 15 mins without turning until charred and tender.

2. Meanwhile, cut the onion into wedges and separate the layers. Place on a baking sheet with he chicken for the last five mins of cooking time spooning over some of the juices from the chicken; cook until golden. Cut each breast into six thick slices. Boil the squash for 8 mins and the broccoli for 4-5 mins or until tender, drain well.

3. Combine the creme fraiche with the Dijon mustard, tarragon and some of the black pepper in a small pan. Heat to just warm through. To serve, arrange the broccoli and squash on serving plates and top with the chicken slices. Pour the sauce over and garnish with the onion wedges.

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