Bring a medium saucepan of lightly salted water to the boil. Peel potato (or leave unpeeled for more fibre!), then cut into large chunks. Finely chop garlic. Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain, then transfer to a bowl. Return saucepan to medium-high heat with a drizzle of olive oil and 1/2 the butter. Cook garlic, stirring, until fragrant, 1 minute. Remove from heat. Return potato to pan, then add remaining butter and some light cooking cream (2 tbs for 2 people / 1/4 cup for 4 people). Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potato!

While potato is cooking, trim green beans. Slice carrot into thin sticks. Zest lemon to get a good pinch, then slice into wedges. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken, tossing to coat. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm. TIP: Chicken is cooked through when it is no longer pink inside.

Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until slightly softened, 2 minutes. Add green beans and a dash of water and cook until softened, 4-5 minutes. Stir in the lemon zest and a squeeze of lemon juice. Transfer to a bowl. Cover to keep warm.

Return frying pan to medium heat. Cook red pesto (see ingredients), remaining cooking cream and any chicken resting juices, stirring, until slightly thickened, 3-4 minutes. Season with salt and pepper.

Divide chicken, zesty veggies and garlic mash between plates. Top with creamy Italian sauce. Serve with any remaining lemon wedges. Little cooks: Add the finishing touch by drizzling the sauce on top. Be careful, it's hot!