Bring a medium saucepan of salted water to the boil. Peel sweet potato and cut into large chunks. • Cook sweet potato in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain sweet potato, then return to pan. Add a generous pinch of salt and ½ the butter. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the sweet potatoes!

Meanwhile, thinly slice carrot into half-moons. Roughly chop silverbeet. • Crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Little cooks: Have a go at crushing the peppercorns!

Heat a large frying pan over medium-high heat with a drizzle of olive oil and the remaining butter. • Cook carrot and silverbeet until just tender, 4-5 minutes. • Add ½ the garlic paste and cook until fragrant, 30 seconds. Season with salt and pepper. • Transfer to a bowl and cover to keep warm.

Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until browned and cooked through, 3-6 minutes each side. • Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.

Return frying pan to medium heat with a drizzle of olive oil. • Cook crushed peppercorns and remaining garlic paste until fragrant, 30 seconds. • Reduce heat to low. Add a dash of water, scraping up any bits stuck to the bottom of the pan. Add light cooking cream and chicken style stock powder. Cook, stirring, until thickened, 2-3 minutes. • Add any chicken resting juices. Season with pepper to taste. Remove from heat.

Slice chicken. • Divide chicken, sweet potato mash and veggies between plates. • Spoon creamy peppercorn sauce over chicken. • Sprinkle flaked almonds over veggies to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the flaked almonds on top!