Bring a medium saucepan of salted water to the boil. Peel sweet potato and cut into large chunks. Trim sugar snap peas. Roughly chop silverbeet. Finely chop garlic. Crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Little cooks: Have a go at crushing the peppercorns!

Cook sweet potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to pan. Add a generous pinch of salt and 1/2 the butter. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the sweet potatoes!

While the sweet potato is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil and remaining butter. Cook sugar snap peas and silverbeet until just tender, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

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: The chicken is cooked through when it is no longer pink inside.

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

Divide sweet potato mash, chicken and greens between plates. Spoon creamy peppercorn sauce over chicken. Sprinkle walnuts over greens to serve. Little cooks: Add the finishing touch by sprinkling over the walnuts!