• Preheat oven to 240°C/220°C fan-forced. • Thickly slice leek. Slice courgette into rounds. • Place leek and courgette on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return frying pan to medium-high heat with half the plant-based butter and a drizzle of olive oil. • Cook risotto-style rice, garlic & herb seasoning and half the garlic, stirring, until fragrant, 1-2 minutes. • Add vegetable stock powder and the water. Bring to the boil, then remove pan from heat. TIP: The chicken is cooked when it is no longer pink inside.

• Transfer the risotto to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

• Meanwhile, roughly chop roasted almonds (see ingredients). • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients)and almonds, stirring, until golden brown, 3 minutes. • Add remaining garlic and cook until fragrant, 1-2 minutes. Season and set aside.

• Remove the baking dish from the oven, then stir through plant-based basil pesto and the remaining plant-based butter. • Gently stir through cooked chicken, baby leaves and roasted veggies. TIP: Stir through a splash of water to loosen the risotto if needed.

• Divide basil pesto, chicken and leek risotto between bowls. • Top with almond pangrattato and tear over parsley to serve. Enjoy!