• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato over high heat, until easily pierced with a knife, 8-10 minutes. Drain. • Return saucepan to medium-high heat, add the butter and garlic paste, and cook, stirring, until fragrant, 1 minute. • Remove from heat, add vegetable stock powder and stir to combine • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm. TIP: Add a splash of water if the potato looks dry!

• While the potato is cooking, finely chop celery. Halve snacking tomatoes. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, paprika spice blend, and a drizzle of olive oil.

• Set air fryer to 200°C. Place chicken steaks into air fryer basket and cook, turning halfway through, until golden and cooked through, 12-15 mins. • In the last 5 minutes of cook time, brush over sweet & savoury glaze and cook until browned and sticky. Cook in batches if needed. • Meanwhile, in a large bowl, combine mixed salad leaves, cucumber, snacking tomatoes, and mustard cider dressing. TIP: No air fryer? Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Remove from heat, then add sweet & savoury glaze, tossing to coat. TIP: The chicken is cooked when it is no longer pink inside. TIP: Use two oven trays if necessary.

• Divide paprika chicken, garlic crushed potatoes, and garden salad between plates. • Spoon over any remaining sticky glaze. Enjoy!