Creamy Mustard Chicken

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In last 8 minutes of cook time, place a colander or steamer basket on top and add green beans and carrot. • Cover and steam until carrot is tender, and potatoes can be easily pierced with a fork, 7-8 minutes. Transfer veggies to a bowl. Season. Cover to keep warm.

• Drain potato and return to the saucepan. Add the butter, milk and the salt, then mash until smooth. Cover to keep warm.

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

• While the veggies are cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. When the oil is hot, cook chicken tenderloins until browned and cooked through (when no longer pink inside), 3-4 minutes each side. Transfer to a plate.

• Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. • Add Dijon mustard and cook until fragrant, 1 minute. Add light cooking cream, Nan's special seasoning (see ingredients) and the water. • Bring to the boil, then reduce the heat to medium-low and cook until slightly reduced, 2-3 minutes. • Return chicken strips (plus any resting juices) to the pan and stir through until heated. Season to taste.

TIP: Add a dash more water if the sauce looks too thick.