Chicken Nuggies & Cheesy Mash Mountain

• Place a colander or steamer basket on top of saucepan, then add broccoli and carrot. • Cover and steam until the broccoli and carrot are tender and potatoes are easily pierced with a fork, another 7-8 minutes. • Transfer steamed veggies to a bowl. Season with salt and pepper and cover to keep warm. • Drain potatoes and return to the saucepan. Add shredded Cheddar cheese, the milk, butter and a pinch of salt and mash until smooth.

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

• Meanwhile, in a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and classic roast seasoning. • Coat diced chicken first in flour mixture, followed by the egg, then finally into the 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.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the nuggies don't stick to the pan.

• Meanwhile, in a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.