Baked Plant-Based Crumbed Chicken Parmigiana

• Finely chop brown onion and garlic. • In a small saucepan, heat a drizzle of olive oil over medium heat. Cook onion, stirring until softened, 2-3 minutes. • Add garlic and cook until fragrant, 1 minute. Add passata, the salt (for the sauce), brown sugar and butter and stir to combine. • Reduce heat to low and simmer, stirring occasionally, 3-4 minutes. Remove from heat. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.

• Top plant-based crumbed chicken with parmigiana sauce, then sprinkle with Cheddar cheese. • Bake until cheese is melted and chicken is cooked through, 8-10 minutes.

• Roughly chop snacking tomatoes. • In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season, then add tomato and rocket leaves. Toss to coat.