• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to pan. Add a generous pinch of salt, the milk and half the butter. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!

• Meanwhile, thinly slice carrot into half-moons. • Crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin. Little cooks: Have a go at crushing the peppercorns!

• Heat a large frying pan over medium-high heat with a drizzle of olive oil and the remaining butter. • Cook carrot until just tender, 4-5 minutes. • Add baby spinach and half the garlic paste and cook until fragrant and wilted, 1-2 minutes. Season with salt and pepper. • Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with enough olive oil to coat the base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.

• Return frying pan to medium heat with a drizzle of olive oil. • Cook crushed peppercorns and remaining garlic paste until fragrant, 30 seconds. • Reduce heat to low. Add a dash of water, scraping up any bits stuck to the bottom of the pan. Add light cooking cream and chicken-style stock powder. Cook, stirring, until thickened, 2-3 minutes. • Add any chicken resting juices. Season with pepper to taste. Remove from heat.

• Divide chick'n, potato mash and veggies between plates. • Spoon creamy peppercorn sauce over chick'n. • Sprinkle flaked almonds over veggies to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the flaked almonds on top!