• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into bite-sized chunks. Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. Roughly chop baby spinach leaves. Little cooks: Under adult supervision, older kids can help zest the lemon.

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with the butter. Cook 1/2 the garlic, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice, the lemon zest, chicken-style stock powder and a dash of water and bring to the boil. Remove from heat, then return potato to the pan and toss to coat. • Stir through grated Parmesan cheese, then lightly crush potato with a fork. Cover to keep warm. Little cooks: Get those muscles working and help crush the potatoes!

• While the potato is cooking, combine Nan's special seasoning, the remaining garlic and a drizzle of olive oil in a medium bowl. Add chicken breast strips, season with salt and pepper and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken strips in batches, until browned and cooked through, 3-4 minutes each side.

• Meanwhile, thinly slice apple. • In a large bowl, combine slaw mix, apple, baby spinach and 1/2 the mayonnaise. Season to taste. • Divide cheesy crushed lemon potatoes, apple slaw and Nan's chicken strips between plates. • Spoon any resting juices over the chicken. Serve with any remaining lemon wedges and mayo. Enjoy!