• Boil the kettle.
• Peel potato and cut into bite-sized chunks.
• Thinly slice carrot into sticks. 
• Trim green beans.
• Half-fill a large saucepan with boiling water. Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. 

• Meanwhile, in a medium bowl, combine chicken thigh, savoury seasoning, a pinch of salt and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes.

TIP: Cook chicken in batches for best results!
Little cooks: Take the lead and help toss the chicken in the seasoning!

• When potatoes have 8 minutes remaining, place a colander or steamer basket on top, then add carrot and green beans.Cover and steam until veggies are tender and potatoes can be easily pierced with a fork.
• Transfer veggies to a bowl. Season with salt and pepper and cover to keep warm. Drain potatoes and return to saucepan.
• Add Parmesan cheese, the butter and milk to potato and season generously with salt. Mash until smooth. 

Little cooks: Get those muscles working and help mash the potatoes!

• In a medium heatproof bowl, combine gravy granules and the boiling water (see ingredients), whisking until smooth, 1 minute.
• Divide Parmesan mash, steamed veggies and homestyle chicken between plates. Pour over gravy. Sprinkle with flaked almonds to serve. Enjoy! 

Little cooks: Add the finishing touch by pouring over the gravy and sprinkling over the almonds!