• Bring a medium saucepan of lightly salted water to the boil. • Peel kumara, then cut into large chunks. Finely chop garlic. Cut carrot into thin sticks. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Little cooks: Under adult supervision, older kids can help peel the kumara!

• Cook kumara in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook half the garlic until fragrant, 1 minute. • Return kumara to the saucepan, then add the butter, milk and a good pinch of salt. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the kumara!

• In a medium bowl, combine Kiwi spice blend and a drizzle of olive oil. • Add chicken steaks, season with pepper and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove the pan from heat, then add honey and a splash of water and turn to coat. Transfer chicken to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.

• Wipe out the frying pan then return to medium-high heat with a drizzle of olive oil. Cook carrot until softened, 3-4 minutes. • Add remaining garlic, baby leaves and cook until fragrant, 1 minute. Season to taste.

• Divide garlic kumara mash, veggies and smokey chicken between plates. • Drizzle over dill & parsley mayonnaise to serve. Enjoy! Little cooks: Kids can add the finishing touch by drizzling over the dill-parsley dressing! Enjoy!