• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with the boiled water. Add chicken-style stock powder and heat over medium-high heat. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to saucepan. Add the butter and dill & parsley mayonnaise. Crumble in fetta cubes. Toss to combine and season to taste. Cover to keep warm.

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. While the potato is cooking, combine All-American spice blend, a pinch of salt and pepper and a drizzle of olive oil in a medium bowl. Add plant-based crumbed chicken, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based chicken until golden and heated through, 2-3 minutes each side. Transfer to a paper towel-lined plate. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• While the chicken is cooking, thinly slice apple into wedges. Roughly chop baby spinach leaves. • In a second medium bowl, combine a drizzle of vinegar and olive oil. Season, then add slaw mix, apple and spinach. Toss to combine.

• Divide American-spiced chick'n and warm potato-fetta salad between plates. • Serve with apple slaw. Enjoy!