• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Using a vegetable peeler, peel carrot into ribbons. Thinly slice cucumber into rounds.

• In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside. TIP: Slicing the cucumber very thinly helps it pickle faster!

• 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. • Transfer to a paper towel-lined plate and season with a pinch of chicken salt.

• In a second medium bowl, combine mixed salad leaves with a drizzle of olive oil and vinegar. Season to taste. • In a third medium bowl, combine carrot ribbons with a drizzle of olive oil and vinegar. Season to taste. • To tray with fries, sprinkle over chicken salt (see ingredients). Toss to coat.

• Drain pickles. • Bring everything to the table. • Build your own plate with chicken salt fries, crumbed chick'n, carrot ribbons, green salad, DIY pickles, capers and dill & parsley mayonnaise. • If you've selected an add on bundle, serve with creamy mustard and herb slaw. Enjoy!