Plant-Based Crumbed Chick'n & Garlicky Mash Station

• Boil the kettle. Peel and cut potato into large chunks. Chop broccoli, including stalk (see ingredients) into small florets. Thinly slice brown onion. Peel garlic cloves. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato and garlic cloves in the boiling water for 6 minutes. Place a colander or steamer basket on top and add broccoli. • Cover and steam until broccoli is tender, and potatoes are easily pierced with a fork, for another 7-8 minutes. Transfer broccoli to a bowl. Season and cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Drain potatoes and return to saucepan. • Add the milk, butter and a generous pinch of salt and mash until smooth. Cover with a lid to keep warm.

• While potato is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly until softened, 5-7 minutes. Transfer to a small bowl and season with salt and pepper.

• Return frying pan to medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate. Season with salt and pepper.