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

• When fries have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate. Season with salt.

• While chick'n is cooking, bake hot dog buns directly on wire oven rack until heated through, 3 minutes. • Thinly slice red apple into wedges. • In a medium bowl, combine apple, shredded cabbage mix, a drizzle of olive oil and white wine vinegar. Season to taste.

• Slice crumbed chick'n. • Slice buns in half lengthways, 3/4 of the way through. • Spread cut side of buns with the softened butter and fill with chick'n and some slaw. Drizzle over dill & parsley mayonnaise and top with crispy shallots. • Serve with seasoned sweet potato fries and remaining slaw. Enjoy!