• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato over high heat, until easily pierced with a knife, 8-10 minutes. Drain potatoes and transfer to a bowl. • Return saucepan to medium-high heat. Add the butter and garlic paste, and cook, stirring until fragrant, 1 minute. Remove from heat, then add vegetable stock powder and stir to combine. Return potatoes to pan and toss to coat. Lightly crush with a fork. Cover to keep warm.

• While the potato is cooking, finely chop celery. Halve snacking tomatoes. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Aussie spice blend and a drizzle of olive oil.

• Set air fryer to 200°C. Place chicken steaks into air fryer basket and cook, turning halfway through, until golden and cooked through (when no longer pink inside), 12-15 minutes. In the last 5 minutes of cook time, brush over sweet & savoury glaze and cook until browned and sticky. TIP: No air fryer? Heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side. Remove from heat, then add sweet & savoury glaze, tossing to coat.

• Meanwhile, in a large bowl, combine mixed salad leaves, celery, snacking tomatoes and mustard cider dressing. • Divide sticky spiced chicken, crushed potatoes and cherry tomato and celery salad between plates. • Spoon over any remaining sticky glaze to serve. Enjoy!