• Boil the kettle. • Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook risotto-style rice, uncovered, over high heat, until 'al dente', 7-8 minutes. • Drain and return to saucepan. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people).

• Meanwhile, slice courgette into half-moons. Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, kiwi spice blend, a drizzle of olive oil and a pinch of salt and pepper.

• In a large frying, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and courgette, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Add garlic & herb seasoning, tomato paste and the butter, and cook until fragrant, 1-2 minutes. • Add risotto, baby leaves, the brown sugar and the pasta water. Stir to combine and season with a pinch of pepper.

• In a medium bowl, combine rocket leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Serve garlicky chicken and courgette risotto for adults portion. • Stir baby leaves through remaining child's portion and serve. • Serve adults portion with rocket salad. Enjoy! Little cooks: Help wash and toss the salad veggies!