Smokey Chicken & Garlic Kūmara Mash

• Half-fill a medium saucepan with boiling water. Cook kūmara in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and set aside.
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook half the garlic until fragrant, 1 minute.
• Return kūmara to the saucepan, then add the butter, milk and a good pinch of salt. Mash until smooth. Cover to keep warm. 

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

• In a medium bowl, combine Kiwi spice blend and a drizzle of olive oil.
• Add chicken steaks, season with pepper and turn to coat. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• Remove the pan from heat, then add the honey and a splash of water and turn to coat. Transfer chicken to a plate to rest. 

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

• Wipe out the frying pan, then return to medium high heat with a drizzle of olive oil. Cook broccoli and carrot, tossing, until softened,  4-5 minutes.
• Add remaining garlic and cook until fragrant,  1 minute. Season to taste with salt and pepper.

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