Double Spiced Chicken & Onion Gravy

• Meanwhile, combine 1/2 the Aussie spice blend and a drizzle of olive oil in a medium bowl. Add chicken breast and turn to coat. • In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken in batches until browned, 2 minutes each side. • Transfer chicken to a lined oven tray and roast until cooked through, 8-12 minutes.

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

• When the potato has 7-8 minutes remaining, place a colander or steamer basket on top of the saucepan, then add carrot and baby broccoli. • Cover with a lid and steam until veggies are tender and potato can be easily pierced with a fork. • Boil the kettle.

• In a medium heatproof bowl, combine gravy granules and the boiling water, whisking, until smooth, 1 minute. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 6-7 minutes. Reduce heat to medium. • Add gravy, the red wine vinegar, brown sugar, water, 1/2 the butter and the remaining Aussie spice blend. Cook, stirring, until thickened, 1-2 minutes.

TIP: Add a splash more water if the gravy looks too thick.

• Transfer the carrot and baby broccoli to a medium bowl, season with salt and pepper and cover to keep warm. • Drain potato and return to the saucepan. Add the milk and remaining butter and mash until smooth. Season generously with salt.

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