Creamy Plant-Based Crumbed Chick'n & Mushroom Stroganoff

• 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. Season with salt and pepper. • Transfer to a paper towel-lined plate.

• In a medium saucepan, combine the water, milk and salt and bring to the boil over high heat. • Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 1-2 minutes. • Remove from the heat, add the butter and a good pinch of pepper and stir until melted.

• Return frying pan to high heat with the remaining butter and a drizzle of olive oil. Cook sliced mushrooms until softened, 5-6 minutes. • Add garlic, garlic & herb seasoning and tomato paste and cook until fragrant, 1-2 minutes.

• Add cooking cream and the water and cook until slightly thickened, 2-3 minutes. • Add baby spinach leaves and a squeeze of lemon juice. Stir to combine and season to taste.

Little cooks: Help out with measuring the cream and water.