Plant-Based Crumbed Chick'n & Potato Medley Mash

• Meanwhile, chop broccoli (including stalk!) into small florets. Trim green beans. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and green beans, tossing, until tender, 6-8 minutes. • Add garlic and cook until fragrant, 1 minute. • Season, then transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and green beans, tossing, until tender, 6-8 minutes. • Add garlic and cook until fragrant, 1 minute. • Season, then transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.

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

• In a second medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.