NZ Creamy Spinach & Cheesy Chicken

• Meanwhile, cut broccoli (see ingredients) into small florets, then roughly chop the stalk. Thinly slice carrot into half-moons. Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot, tossing, until tender, 5-6 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a plate and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

If you swapped to chicken breast stips, cook in the same way as the pork above.

• While the pork is resting, wipe out the frying pan, then return to medium heat with a drizzle of olive oil. • Cook remaining garlic until fragrant, 1 minute. • Add cream (see ingredients) and chicken-style stock powder (see ingredients) and cook until slightly reduced, 1-2 minutes. • Remove the pan from heat, then stir through shredded Cheddar cheese and baby spinach leaves.

Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful the sauce is hot!