• 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 butter (for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!

• Thinly slice onion. Slice capsicum into thin strips. Finely chop silverbeet. • Slice mild chorizo into thin half-moons.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and onion until browned, 3-4 minutes. • Add capsicum and cook until tender, 4-5 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. • Add silverbeet, tinned cherry tomatoes, the brown sugar, butter (for the sauce) and a splash of water, then simmer until slightly reduced, 2-3 minutes.

• Divide potato mash between bowls. • Top with chorizo and cherry tomato stew. • Tear over parsley to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the garnish!