NZ Herby Chicken & Double Cheddar Crushed Potatoes

• Meanwhile, drain sweetcorn. Slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, combine chicken thigh, herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil. Set aside.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• When the potatoes have 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. • Transfer to a second lined oven tray and roast until cooked through, 8-10 minutes. • Remove tray from oven, then add the honey and turn chicken to coat.

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

• Meanwhile, add slaw mix to the charred corn, along with avocado, dijon mustard (see ingredients), mayonnaise and a drizzle of olive oil. • Season and toss to combine.

Little cooks: Kids can help combine the ingredients for the slaw.