• Preheat oven to 240°C/220°C fan-forced. Cut chat potatoes in half. Cut carrot into bite-sized chunks. • Place veggies on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. • In last 5 minutes of cook time, remove from oven, sprinkle with shaved Parmesan cheese and bake until golden and crisp. TIP: Cut any larger chat potatoes into quarters so they are similar in size

• Meanwhile, boil the kettle. Cut tomato into thin wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a small heatproof bowl, add dried cranberries and cover in boiling water. • In a medium bowl, combine chicken, Aussie spice blend and a drizzle of olive oil.

• When veggies have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.

• In a medium bowl, combine mixed salad leaves, tomato and a drizzle of the vinegar and olive oil. Season.

• Drain dried cranberries. • Wipe out pan and return to medium heat with a drizzle of olive oil. • Cook garlic paste and cranberries until fragrant, 1-2 minutes. Transfer to a medium bowl. • To bowl, add gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.

• Divide Parmesan roast veggies, seared chicken and tomato salad between plates. • Pour cranberry gravy over chicken. Enjoy!