• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, in a medium bowl, combine herb crumbing mix, Parmesan cheese, a generous drizzle of olive oil and a pinch of salt. • Meanwhile, in a large heatproof bowl, add dried cranberries and cover with boiling water.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Place chicken steaks on a second lined oven tray. Spread half the mustard mayo over the top of chicken. Spoon over Parmesan-herb crumb mixture, gently pressing so it sticks. • Bake until cooked through (when no longer pink inside) and crumb is golden, 14-16 minutes.

• Meanwhile, thinly slice apple (see ingredients) into wedges. • Drain cranberries and return to bowl. • Just before serving, add apple, mixed salad leaves and a drizzle of the white wine vinegar and olive oil. Toss to combine. Season. Little cooks: Take the lead by tossing the salad!

• Divide baked mustard chicken and stuffing crumb, roast potatoes and cranberry apple salad between plates. • Serve with remaining mustard mayo. Enjoy!