• Boil the kettle. Fill a medium saucepan with boiling water. Bring to the boil over high heat, then add a pinch of salt. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cups for 4 people). Drain spaghetti, then return to saucepan.

• Meanwhile, thinly slice pear into wedges. Halve snacking tomatoes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. • Add tomatoes, garlic paste, Nan's special seasoning and a pinch of chilli flakes (if using) and cook, tossing, until fragrant, 1-2 minutes.

• Stir in vegetable stock powder, the brown sugar and reserved pasta water and simmer until slightly reduced, 1-2 minutes. • Remove from heat and add tomato sugo and cooked spaghetti, tossing until combined. Season to taste. • Meanwhile, in a medium bowl, combine pear, spinach, rocket & fennel mix and a drizzle of the balsamic vinegar and olive oil. Season.

• Divide plant-based chick'n and chilli tomato spaghetti between bowls. Sprinkle over a pinch of chilli flakes (if using) and flaked almonds. • Serve with pear salad. Enjoy!