• Boil the kettle. Crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with the boiled water, then heat over medium high heat. Cook potato in the boiling water until easily pierced with a fork, 10-12 minutes. • Drain potato, then return to saucepan. Add grated Parmesan cheese, crushed peppercorns and the chicken-style stock powder to the potato, stirring until the cheese is melted. Cover to keep warm. TIP: Peppercorns can be spicy, use less if you're sensitive to heat!

• While the potatoes are cooking, combine Aussie spice blend a drizzle of olive oil and a pinch of salt in a medium bowl. Add chicken breast steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, roughly chop cucumber and tomato. • In a medium bowl, combine mustard cider dressing, mixed salad leaves, tomato and cucumber.

• Divide seared Aussie chicken, cheesy pepper potatoes and salad between plates. • Sprinkle over flaked almonds. • Serve with tartare sauce. Enjoy!