• Finely chop garlic. • In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, trim and halve baby broccoli. Thinly slice carrot into half-moons. Cut chicken breast into 2cm chunks. • In a small bowl, combine the soy sauce and the honey. Set aside. Little cooks: Kids can take charge by combining the sauces!

• Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. • In a medium bowl, combine crushed peppercorns, Thai seven spice blend and the plain flour. Add chicken to spiced flour and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli and carrot, tossing, until tender, 5-6 minutes. • Add remaining garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

• Wipe out the frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, pick up chicken with tongs and shake off excess flour. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Remove pan from heat, then stir through honey-soy mixture until chicken is coated and sticky.

• Divide garlic rice between plates. • Top with veggies and honey-soy beef. • Garnish with roasted peanuts. Serve with garlic aioli. Enjoy! Little cooks: Add the finishing touch by sprinkling over the garnish!