• Bring a medium saucepan of salted water to the boil. Peel potato and cut into bite-sized chunks. Cook potato in the boiling water until easily pierced with a fork,
12-15 minutes.
• Meanwhile, finely chop parsley and set aside. Finely chop garlic.
• In a small microwave-safe bowl, microwave the butter and garlic in 10 second bursts, until butter is melted.
• Drain cooked potato and return to saucepan. Add the milk, garlic butter and parsley. Mash until smooth. Cover to keep warm. 
TIP: Save time and get more fibre by leaving the potato unpeeled!
Little cooks: Get those muscles working and help mash the potatoes! Be careful, the pan is hot! 

• In a medium bowl, combine Nan’s special seasoning and a drizzle of olive oil. Add chicken tenderloins, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken until browned and cooked through, 3-4 minutes each side. 
TIP: Chicken is cooked through when it is no longer pink inside. 
TIP: The spice blend will char slightly in the pan, this adds to the flavour! 

• Meanwhile, drain sweetcorn. In a second medium bowl, combine sweetcorn, shredded cabbage mix, baby spinach leaves, dill & parsley mayonnaise and a 
drizzle of olive oil. Toss to combine. Season to taste with salt and pepper. 
Little cooks: Take the lead by tossing the slaw!

• Divide Nan’s chicken tenders, parsley mash and creamy spinach and corn slaw between plates to serve. Enjoy!