• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter and the plant-based milk to potato and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, preheat grill to high. • Finely chop garlic. • Grate carrot. • Drain sweetcorn.

• 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. • Transfer to a bowl and set aside.

• Return pan to medium-high heat with a drizzle of olive oil. • Cook carrot and corn, stirring, until tender, 4-5 minutes. • Add garlic, tomato paste and mild Caribbean Jerk seasoning and cook until fragrant, 1 minute.

• To pan with veggies, return cooked chick'n, and stir in coconut milk, baby spinach leaves and splash of water. • Simmer until slightly reduced, 1 minute. Season with pepper. • Transfer chick'n filling to a baking dish and evenly spread mashed potato over the top. Drizzle generously with olive oil. • Grill until lightly golden, 8-10 minutes. TIP: Drizzling with olive oil helps the topping to crisp and brown!

• Divide plant-based coconut jerk chick'n pie between plates. • Tear over coriander to serve. Enjoy!