• Cut corn cob in half. • Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid. Season with salt and pepper.

• Meanwhile, heat a large frying pan over medium-high heat with enough olive oil to coat 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 and pepper. TIP: If your pan is getting crowded, cook in batches for the best results!

• Halve bake-at-home continental rolls and toast or grill to your liking. • Slice tomato into rounds. • In a medium bowl, combine rocket leaves with a drizzle of vinegar and olive oil. • Spread continental rolls with plant-based aioli. Top with rocket, tomato, plant-based chicken and gherkin relish.

• Divide plant-based chick’n burgers between plates. Serve with corn cob. Enjoy!