• Boil the kettle. Half-fill a medium saucepan with 
boiling water, then add a generous pinch of salt. 
• Peel potato and cut into large chunks.
• Cook potato in the boiling water over high heat, 
until easily pierced with a fork, 12-15 minutes. 
• Drain cooked potato, then return to the pan. 
Add the butter, milk and Parmesan cheese. 
• Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the 
potato unpeeled! 
Little cooks: Get those muscles working and help 
mash the potatoes!

• Meanwhile, slice carrot into thin sticks.

• Trim green beans. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.

• Cook carrot and green beans, tossing, until tender, 4-5 minutes.

• Season with salt and pepper. Transfer to a bowl. Cover to keep warm.

• Return frying pan to medium-high heat with enough olive oil to coat the base.

• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.

• Add Aussie spice blend and cook, turning to coat until fragrant, 1 minute.

• Transfer to a paper towel-lined plate.

• Return frying pan to medium heat.

• Add light cooking cream (see ingredients) and basil pesto. Stir to combine, then simmer until slightly thickened, 1-2 minutes.

• Season to taste, then remove pan from heat.

• Divide Aussie crumbed chick'n, Parmesan mash and veggies between plates.

• Spoon creamy pesto sauce over chicken and mash to serve. Enjoy!

Little cooks: Add the finishing touch by spooning over the creamy pesto sauce!