Preheat the oven to 220C and line a baking tray with baking paper.

Place potatoes in a large saucepan of water and boil until tender.

In a large frying pan over a medium heat add olive oil spray and cook the bacon until it starts to brown.

Add garlic, onion and mushrooms, cook until softened.

Once potatoes are soft, drain the water from the saucepan and place potato halves on the prepared baking tray gently “smash” with a fork by pressing (as you would a cookie), repeat the process with all potatoes, spritz with olive oil and place in the oven to lightly crisp.

Place a large saucepan of water on the heat to bring to the boil, for the broccoli once the chicken is almost ready.

Remove the bacon, onion and mushroom mixture from the pan and place on a plate to the side.

Spritz the frying pan with olive oil and add chicken breast, season with salt, pepper, onion powder and paprika, lightly brown chicken on both sides and add the bacon mixture back into the pan.

Add two cups of liquid chicken stock and mustard and allow to reduce, while you cook the broccoli.

Once liquid is thickened turn off the heat and add cream and stir through. If your liquid has not reduced enough add a 1 tsp of cornflour mixed with ¼ cup of water and allow to cook for a further 5 minutes while stirring frequently.

Drain the broccoli and remove the potatoes from the oven.

Divide the smashed potatoes, broccoli and chicken between 6 plates and then pour any remaining sauce over the top of each dish.

Add additional salt and pepper if required.