• Cut potato, carrot and parsnip into fries. • Set your air fryer to 200°C. • Place fries into the air fryer basket, drizzle with olive oil, season with salt and toss to coat. Cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. Divide between serving plates. TIP: No air fryer? Preheat oven to 240°C/220°C fan forced. Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

• Drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Meanwhile, cut chicken breast into 2cm strips. • In a medium bowl, combine Tex-Mex spice blend and a generous drizzle of olive oil. Season with salt and pepper, then add chicken breast strips and toss to coat.

• Return frying pan to medium heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 3-4 minutes. TIP: Chicken is cooked through when it is no longer pink inside. TIP: Cook in batches if your pan is getting crowded.

• To the bowl with corn, add super slaw mix, baby leaves, vinegar and a generous drizzle of olive oil. Season with salt and pepper.

• Divide veggie fries, corn slaw and Mexican chicken between plates. • Serve with garlic aioli. Enjoy!!