• Boil the kettle. Half-fill a large saucepan with the boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Finely chop garlic. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil and half the butter. Cook garlic, stirring until fragrant, 1 minute. Remove from heat. • Return potato to the 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!

• Meanwhile, trim green beans. • Slice zucchini into thin sticks. • 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, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and 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's no longer pink inside.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook zucchini, tossing, until slightly softened, 2 minutes. • Add green beans and a dash of water and cook until tender, 4-5 minutes. • 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. • Remove pan from heat.

• Divide chicken, veggies and garlicky mash between plates. • Top with creamy red pesto sauce to serve. Enjoy! Little cooks: Under adult supervision, add the finishing touch by drizzling the sauce on top.