Purée

In a large saucepan, add potatoes and cover with cold salted water. Bring to the boil then reduce heat and simmer until just tender.
Drain potatoes, pass through a potato ricer or sieve then return to pan and set aside.
Pass borlotti beans through potato ricer or sieve and add to potatoes. Set aside.
In a small saucepan over low heat, add butter and cream and gently heat until combined.
Return potato and bean mixture to heat. Add warmed cream and gently reheat, stirring, until smooth and free of lumps.
Season with salt and pepper to taste before serving.

Chicken

Preheat oven to 180°C.
In a bowl, combine feijoa, onion and chilli.
Without tearing the skin, gently work fingers between flesh and skin of chicken. Stuff feijoa mixture between flesh and skin of each thigh then place in a baking dish.
Drizzle over olive oil, season with salt and bake in oven for 20 minutes, or until chicken is cooked through (there should be no pink flesh and juices should run clear when pierced with a sharp knife in the thickest part).

Salad

In a small bowl, combine onion with half of the lime juice and set aside to soak for at least 30 minutes. Drain off lime juice and discard.
In a mixing bowl, add feijoa, lime-soaked onion, chilli and herbs and gently mix to combine.
Season to taste with salt and squeeze over remaining lime juice before serving.