[IT TEST] Chicken Stroganoff & Garlic Rice

• In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook garlic until fragrant, 1 minute. • Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek! Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!

• Heat a drizzle of olive oil in a large frying pan over a high heat. • When the oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 4-6 minutes. Transfer to a bowl.

TIP: Cooking the chicken in batches over a high heat helps it stay tender.

• Return frying pan to a medium high heat with a drizzle of olive oil. • Add tomato paste, Dijon Mustard, light cooking cream and cook, stirring until thickened, 2-3 minutes. • Return chicken to the pan and stir until warmed through. Season with a pinch of salt.

Little cooks: Help out with measuring the water.

• While the stroganoff is cooking, roughly chop the cucumber and the tomato. In a medium bowl combine the balsamic vinegar with a drizzle of olive oil. Season with a pinch of salt and pepper. • Add tomato, cucumber and mixed salad leaves and toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.