• 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, in a medium bowl, combine chicken thigh, savoury seasoning, a pinch of salt and a drizzle of olive oil. Toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken and cook, turning occasionally, until browned and cooked through (when no longer pink inside), 14-16 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour! 

• 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!