• Boil the kettle. • Peel potato and cut into bite-sized chunks. • Thinly slice carrot into sticks. • Half-fill a medium saucepan with boiling water. Cook potato in the boiling water 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 thigh, turning occasionally, until browned and cooked through (shen no longer pink inside), 10-14 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• When the potatoes have 8 minutes remaining, place a colander or steamer basket on top and add carrot and trimmed green beans. • Cover and steam until veggies are tender and potatoes can be easily pierced with a fork. • Transfer veggies to a bowl. Season 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.

• In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), 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!