• Boil the kettle.
• Peel potato and cut into bite-sized chunks.
• Thinly slice carrot into sticks. 
• Trim green beans.
• Half-fill a large saucepan with boiling water. Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. 

• Meanwhile, combine chicken thigh, savoury seasoning, a pinch of salt, and a drizzle of olive oil in a medium bowl.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.

TIP: Cook chicken in batches for best results! 
TIP: Chicken is cooked through when it’s no longer pink inside.

• When the potatoes have 8 minutes remaining, place a colander or steamer basket on top and add carrot and green beans. Cover and steam until veggies are tender and potatoes can be easily pierced with a fork. Transfer veggies to a bowl. Season to taste and cover to keep warm. Drain potatoes and return to saucepan.
• Add Parmesan cheese, the butter and milk to potato and season generously with salt. Mash until smooth. 

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

• In a medium heatproof bowl, combine gravy granules and the boiling water(see ingredients), whisking until smooth, 1 minute.
• Divide Parmesan mash, steamed veggies and homestyle chicken between plates.
• Pour over gravy. Sprinkle with flaked almonds to serve. Enjoy! 

Little cooks: Add the finishing touch by pouring over the gravy and sprinkling over the almonds!