• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, thinly slice apple and button mushrooms. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Kiwi spice blend. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 8-10 minutes. • Remove pan from heat, add cream (see ingredients), Dijon mustard and chicken-style stock powder and stir to combine. Season to taste. TIP: If your children do not like mushrooms, remove mushrooms from the pan and stir through the adult's portion only when serving.

• Meanwhile, combine mixed salad leaves, apple and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.

• Slice crumbed chicken. • Divide potato mash, crumbed chicken and creamy sauce for the kid's portion. • Plate up the adult's portion with remaining mash, chicken, creamy mushroom sauce and apple salad. Enjoy!