This one-dish meal is ideal for a mid-week supper. Using a mandolin to prepare the potatoes and courgette will make the slices extra thin
Preheat the oven to 180ºC. Heat a large non-stick frying pan (or flameproof baking dish which you can continue to use for cooking the vegetables) over high heat.
Add the chicken and cook for 4–5 minutes on each side, or until golden brown. Set aside.
Arrange the potato, zucchini and onion slices evenly in the base of a large baking dish. Toss through 2 tablespoons of the olive oil and place the browned chicken, garlic and rosemary sprigs on top. Bake for 20 minutes, or until the chicken and potato are almost cooked.
Remove the dish from the oven and scatter over the tomatoes and beans. Drizzle over the remaining olive oil.
Return the dish to the oven and bake for a further 5–10 minutes, or until the chicken and vegetables are cooked through.
Korma is one of those please-all Indian curries that children will love as much as adults. For a vegetarian version, swap the chicken out for sweet potato or pumpkin. Prepare for your kitchen to smell delicious...
French toast (aka eggy bread) is a surprisingly quick breakfast to prepare and it’s a great choice for children who aren’t keen on eating whole eggs. Topped with fresh fruit purée instead
of jam, this is a healthier option for every family member