Honey-mustard chicken with kumara-sprout cakes

1 Cook kumara and sprouts in separate pans in boiling, lightly salted water until tender. Drain then mash together. Season with pepper.

2 Heat a non-stick pan with oil spray. Cook chicken in 2 batches until lightly golden. Return all chicken to pan. Add stock with mustard, honey and 1/4 cup water. Cook for 7-8 minutes or until tender and sauce is reduced.

3 Meanwhile, heat another large non-stick pan with oil spray. Add kumara-sprout mash. Cook each side for 4-5 minutes or until lightly golden. Cut in wedges. Serve with sliced chicken thighs drizzled with sauce, and vegetables.