Double Aussie-Spiced Chicken & Cauli-Potato Mash

• In the last 8 minutes of cook time, place a colander or steamer basket on top and add carrot and broccoli. Cover with a lid and steam until broccoli is tender, 7-8 minutes. • Transfer veggies to a bowl. Season and cover to keep warm. • Drain cooked cauliflower and potato, then return to pan. Add the butter and a good pinch of salt. Mash until smooth. Cover to keep warm.

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

• Reserve a generous pinch of Aussie spice blend for the sauce. While the veggies are steaming, combine Aussie spice blend and a drizzle of olive oil in a large bowl. Add chicken tenderloins, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until browned and cooked through, 2-3 minutes each side (cook in batches if your pan is getting crowded).

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

• While the chicken is cooking, finely chop garlic. • Zest lemon to get a generous pinch, then slice into wedges.

Little cooks: Easy peasy, lemon squeezy! Under adult supervision, older kids can help zest the lemon.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook lemon zest and garlic, scraping up any chicken bits from the pan, until fragrant, 1 minute. • Add light cooking cream, the remaining Aussie spice blend and a good pinch of salt and pepper. Bring to the boil, then reduce heat to low. Simmer until thickened, 3-4 minutes. • Stir through any chicken resting juices and a generous squeeze of lemon juice.