• Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Cut lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil and the butter. Cook half the garlic paste, stirring, until fragrant, 1 minute. • Add chicken-style stock powder, the water and a squeeze of lemon juice, then bring to the boil. Remove from the heat, return potato to pan and toss to coat. Lightly crush potato, then cover to keep warm. TIP: Use as much or little lemon juice as you'd like.

• While the potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add chicken tenderloins, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken in batches, until browned and cooked through (when no longer pink inside), 3-4 minutes each side. Transfer to a plate.

• Halve snacking tomatoes. • In a large bowl, combine the honey with a drizzle of the balsamic vinegar and olive oil. • Add mixed salad leaves and snacking tomatoes. Toss to combine. Little cooks: Help toss the salad!

• Divide chicken tenders, crushed lemon potatoes and cherry tomato salad between plates. Spoon any resting juices over the chicken. • Drizzle garlic aioli over chicken and serve with any remaining lemon wedges. Enjoy!