• Boil the kettle.  • Half-fill a medium saucepan with the boiled water. Add chicken-style stock powder. • Cook chopped potato in the boiling water over medium-high heat until easily pierced with a fork, 8-12 minutes. • Drain potato, then return to saucepan. Add the butter, smokey aioli and cheddar cheese. Stir 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 chicken tenderloins, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through (when no longer pink inside), 3-4 minutes each side.

• 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, spinach and walnuts. Tear in parsley leaves. Toss to combine.

• Divide American-spiced chicken and warm smokey-potato salad between plates. • Serve with walnut apple slaw. Enjoy!