Chicken Nuggies & Extra Cheesy Mash Mountain

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

Little cooks: Join the fun by adding the ingredients into the mash.

• 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, place panko breadcrumbs and Aussie spice blend. • Coat diced chicken in flour mixture, followed by the egg, and finally the breadcrumbs. 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.

• In a large frying pan, add enough olive oil to cover base and heat over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through, 5-6 minutes. Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the nuggies do not stick to the pan.

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

Little cooks: Join the fun by adding the gravy granules to a bowl.