Plant-Based Crumbed Chick'n & Mashed Potato

• While the potatoes are boiling, trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways.
• Thinly slice carrot into half-moons. Finely chop garlic. Pick and finely chop rosemary. Slice lemon into wedges.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Add baby broccoli, carrot and a splash of water and cook, tossing, until just tender, 5-6 minutes.
• Add half the garlic and cook, tossing, until garlic is fragrant and veggies are tender, 1 minute.
• Season with salt and pepper and set aside in a bowl. Cover to keep warm.

• 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.

• Return the frying pan to low heat with a drizzle of olive oil. Add the remaining garlic and rosemary and cook, stirring until fragrant, 1 minute.
• Add light cooking cream, vegetable stock powder and cook until slightly thickened, 1-2 minutes.
• Season to taste with salt and pepper and a squeeze of lemon juice.