Combine chicken mince, garlic, tarragon and breadcrumbs, season to taste. Using wet hands shape into 16 small balls.
Cook in a non stick frypan over a medium heat for 10 minutes, turning regularly until browned. Add frozen Birds Eye Country Harvest Vegetables, cover and cook for 5-7 minutes.
Blend the corn flour and stock powder with a little of the water to dissolve. Add remaining water and cream. Add to pan and stir until thickened.
Stir in finely grated lemon rind and a generous squeeze of lemon juice, serve immediately.