• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Cut carrot into bite-sized chunks. Cut cauliflower (including stalk!) into small florets. • Place cauliflower and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, peel sweet potato and cut into large chunks. • Cook sweet potato in the saucepan of boiling water until easily pierced with a fork, 10-15 minutes. • Drain sweet potato, then return to pan. Add a generous pinch of salt and the butter. Mash until smooth. Cover to keep warm. • Meanwhile, finely chop garlic. Crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. Little cooks: Get those muscles working and help mash the sweet potatoes!

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

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until browned and cooked through, 3-6 minutes each side. • Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.

• Return frying pan to medium heat with a drizzle of olive oil. • Cook crushed peppercorns and garlic until fragrant, 30 seconds. • Reduce heat to low. Add a dash of water, scraping up any bits stuck to the bottom of the pan. Add light cooking cream and vegetable stock powder. Cook, stirring, until thickened, 2-3 minutes. • Add any chicken resting juices. Remove from heat.

• Slice the chicken. • Divide chicken, sweet potato mash and roast veggies between plates. • Spoon creamy peppercorn sauce over chicken. • Sprinkle walnuts over veggies to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the walnuts on top!