• See 'air fryer tips!' (below). Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Sprinkle over chicken-style stock powder. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, thinly slice brown onion (see ingredients). • Finely chop garlic. • Cut broccoli into small florets, then roughly chop the stalk.

• Season chicken breast with salt and pepper on both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until browned, 2 minutes each side (the chicken will finish cooking in step 5!). Transfer to a plate.

• Return frying pan to a medium heat with a drizzle of olive oil. Cook onion, stirring, until softened, 4-5 minutes. • Add garlic and Nan's special seasoning and cook until fragrant, 1 minute. • Reduce heat to low. Add light thickened cream and a pinch of pepper. Stir to combine. TIP: Scrape up any meaty bits from the bottom of the pan, they add great flavour to the sauce!

• Return chicken (and any resting juices!) to the pan and cover with a lid or foil. Simmer until the chicken is cooked through and the sauce has thickened slightly, 10-12 minutes. Stir through a splash of water and season with salt and pepper. • While the chicken is cooking, heat a drizzle of olive oil in a medium frying pan over medium-high heat. Cook broccoli, tossing, until tender, 5-6 minutes. Season.

• Divide Nan's chicken and broccoli and the roast veggies between plates. • Spoon over any remaining sauce from the pan. • Sprinkle with flaked almonds to serve. Enjoy!