• 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 medium bowl, combine Aussie spice blend 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 carrot (see ingredients) 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 a drizzle of olive oil. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Sprinkle with aussie spice blend and a drizzle of olive oil. Add crumbed chick'n, turning to coat. Transfer to a 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. Stir through any chicken resting juices.

• Season to taste, then remove pan from heat.

• Slice crumbed chick'n.

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

• Spoon creamy pesto sauce over crumbed chick'n and mash to serve. Enjoy! Little cooks: Add the finishing touch by spooning over the creamy pesto sauce!