• 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. 

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• Combine chicken, 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 steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is 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 with salt and pepper 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. 

• 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: Work your magic and add the finishing touch by sprinkling over the flaked almonds!