• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. Cut potato and zucchini into bite-sized chunks. Slice brown onion into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, crush black peppercorns (see ingredients) using a mortar and pestle or in their sachet using a rolling pin. • Finely chop garlic.

• When the veggies have 15 minutes remaining, heat a large frying pan with enough olive oil to coat the base over medium-high heat. Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.

• Meanwhile, boil the kettle. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and crushed peppercorns, stirring, until fragrant, 1 minute. • Transfer garlic-peppercorn mixture to the bowl with the gravy. Add any pork resting juices, stirring until combined.

• To the roast veggie tray, add baby spinach leaves and a drizzle of vinegar. • Gently toss to combine.

• Divide roast veggie toss and chick'n between plates. • Spoon over peppercorn gravy. • Sprinkle with flaked almonds to serve. Enjoy!