• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into large chunks. Finely chop garlic. Cut lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside.

• Meanwhile, slice cucumber into half-moons. Grate the carrot. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine Louisiana spice blend and a drizzle of olive oil. Add chicken thigh and turn to coat. Season with salt and pepper. Set aside. Little cooks: Older kids can help grate the carrot under adult supervision.

• Return the saucepan to medium-high heat. Cook the butter and garlic, stirring, until fragrant, 1 minute. • Add a squeeze of lemon juice and a splash of water, then bring to the boil. • Remove from heat, then add potato, season with salt and toss to coat. Lightly crush potato with a fork. Cover to keep warm. Little cooks: Kids can help crush the potatoes, be careful they may be hot!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until cooked through, 14-16 minutes (cook in batches if your pan is getting crowded). TIP: The spice blend will char slightly in pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, combine cucumber, carrot, mixed salad leaves, the honey and a drizzle of vinegar and olive oil in a large bowl. Season to taste.

• Divide chicken, lemon crushed potatoes and cucumber salad between plates. • Dollop with dill & parsley mayonnaise. Serve with any remaining lemon wedges. Enjoy!