• Preheat oven to 200°C/180°C fan-forced. Bring a large saucepan of salted water to the boil. Cut carrot into thick rounds. • Place carrot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. • Remove tray from oven. Drizzle carrot with the honey, then toss to coat. Roast until caramelised, a further 5 minutes.

• Meanwhile, peel potato, then cut into large chunks. Finely chop garlic. Grate zucchini, then pat out any excess moisture with a paper towel. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini, tossing, until tender, 2-3 minutes. • Transfer zucchini to a medium bowl. Add garlic, shaved Parmesan cheese (see ingredients) and a pinch of chilli flakes (if using). Drizzle with olive oil and season to taste. Stir to combine. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up bacon with a spoon for 3-4 minutes, until lightly golden. Transfer to a bowl.

• Cook potato in the saucepan of boiling water until easily pierced with a knife, 10-15 minutes. • Drain, then return to the pan. Add the milk and the butter. Season generously with salt. Mash until smooth.

• Meanwhile, 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. Drizzle with olive oil, then rub with garlic & herb seasoning. Season.

• Top chicken with zucchini mixture, pressing it down lightly with the back of a spoon. Bake until chicken is cooked through, 8-12 minutes. • In the last 2-3 minutes of cook time, increase the oven temperature to 240°C/220°C fan-forced. Continue baking until topping is lightly golden, 2-3 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Divide Parmesan and zucchini-topped chicken, honey-glazed carrots and potato mash between plates. • Garnish with flaked almonds. Sprinkle with bacon and serve with creamy pesto dressing. Enjoy!