• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Spread potatoes over a large microwave-safe plate. Cover with a damp paper towel. • Microwave potatoes on high, 3 minutes. • Drain any excess liquid, then place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes. • Meanwhile, in a medium bowl, combine herb crumbing mix, shaved Parmesan cheese, a generous drizzle of olive oil and a pinch of salt. • In a large heatproof bowl, add dried cranberries and cover with boiling water. TIP: If your oven tray is getting crowded, divide the potato between two trays!

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Place chicken steaks on a second lined oven tray. Spread half the mustard mayo over top of chicken. Spoon over Parmesan-herb crumb mixture, gently pressing so it sticks. Bake until cooked through (when no longer pink inside) and crumb is golden, 14-16 minutes.

• Meanwhile, thinly slice apple (see ingredients) into wedges. • Drain cranberries and return to bowl. • Just before serving, to the bowl with the cranberries, add apple, mixed salad leaves and a drizzle of the white wine vinegar and olive oil. Toss to combine. Season.

• Divide mustard chicken and stuffing crumb, roast potatoes and cranberry apple salad between plates. • Serve with remaining mustard mayo. Enjoy!