• Bring a medium saucepan of salted water to boil. • Peel potato and cut into bite-sized chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. • Meanwhile, finely chop parsley and garlic. In a small bowl, microwave the butter and garlic in 10 second bursts, until butter has melted. • Drain cooked potato and return to saucepan. Top with garlic butter, chicken stock pot and parsley, tossing to coat. Lightly crush with a fork. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken tenderloins, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken until browned and cooked through, 3-4 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• While chicken is cooking, drain sweetcorn. Thinly slice celery. • In a medium bowl, combine the shredded cabbage mix, sweetcorn, celery, mayonnaise and a drizzle of olive oil. Toss to combine. Season to taste.

• Divide Nan's chicken tenders, the spinach slaw and herby smashed potatoes between plates to serve.