Chicken Nuggies & Cheesy Mountain Mash

• Place a colander or steamer basket on top of saucepan with potatoes, then add broccoli and carrot. • Cover and steam until the broccoli and carrot are tender and potatoes are easily pierced with a fork, 7-8 minutes. • Transfer steamed veggies to a bowl. Season to taste and cover to keep warm. • Drain potatoes and return to saucepan. Add Cheddar cheese, the milk, butter and a pinch of salt and mash until smooth.

Little cooks: Get those muscles working and help mash the potatoes!

• While potatoes are boiling, cut chicken tenderloins into 2cm chunks. • In a shallow bowl, combine the plain flour and Aussie spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken in the flour mixture, followed by the egg and finally into the breadcrumbs. Transfer to a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.

• In a large frying pan, add enough olive oil to cover the base and heat over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through, 5-6 minutes. Transfer to a plate lined with paper towel and season with a pinch of salt.

TIP: Add extra oil if needed so the nuggies do not stick to the pan. TIP: Chicken is cooked through when it is no longer pink inside.

• In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.