Nan's Chicken Potato Topped Pie

• Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and soffritto mix, tossing occasionally, until browned and cooked through, 5-7 minutes. • Add Aussie spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. • Reduce heat to medium, then stir though the water and vegetable stock pot. Cook until slightly reduced, 2 minutes. Season with pepper.

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

• Preheat grill to medium-high. • Transfer chicken filling to a baking dish. Spread the mash over the top, smoothing it out with the back of a spoon. Sprinkle with Parmesan cheese. • Grill until cheese is melted and golden, 5-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie! Little cooks: Under adult supervision, help spread the mash over the filling. You can also sprinkle the cheese on top!

• Meanwhile, halve snacking tomatoes. • In a medium bowl, combine the honey with a drizzle of the balsamic vinegar and olive oil. Season, then add deluxe salad mix and tomatoes. • Toss to combine.