• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel potato and cut into large chunks. • Cut cauliflower into small florets. • Cook potato and cauliflower in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. • Drain and return to pan. Add the butter (for the mash) and a good pinch of salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• While the veggies are cooking, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Season with salt and pepper, then add chicken, turning to coat. • In a large frying pan, heat a drizzle of olive oil and the butter (for the chicken) over medium-high heat. Cook chicken until browned and cooked through, 3-5 minutes each side. Remove from heat. TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, thinly slice celery. • In a large bowl, combine celery, slaw mix, half the dill & parsley mayonnaise and a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste.

• Slice seared chicken. • Divide chicken, cauli-potato mash and celery slaw between plates. • Serve with remaining dill & parsley mayonnaise. Enjoy!