Rosemary-Crumbed Chicken

• Cook potato in the boiling water until easily pierced with a fork, 10-12 minutes. • When the potato has 2 minutes remaining, add green beans and cook until just tender. • Drain potato and beans, then transfer to a large bowl to cool.

• While the potato is cooking, combine the salt (for the crumb) and the plain flour in a shallow bowl. In a second shallow bowl, whisk egg. In a third shallow bowl, add rosemary, garlic, lemon zest, panko breadcrumbs and a good pinch of salt and pepper. • Dip chicken into flour mixture to coat, then into egg, and finally in panko mixture. 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. Make sure to wash your hands well afterwards.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, cook chicken until golden and cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan!

TIP: Chicken is cooked through when it's no longer pink inside.

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 4-5 minutes. • Transfer cooked bacon to the bowl with the potato and green beans. Add mustard mayo, a drizzle of olive oil, a squeeze of lemon juice and the salt (for the salad). • Season with pepper, then add baby spinach leaves and parsley. Toss to coat.

Little cooks: Help toss the potato salad to coat!