• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Slice lemon into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return the saucepan to medium-high heat, add the butter and half the garlic paste and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice and chicken-style stock powder. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm. TIP: Add a splash of water if the potato looks dry!

• While the potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add chicken breast strips and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate. TIP: Chicken is cooked through when it's no longer pink inside.

• Grate carrot. Thinly slice radish. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add shredded cabbage mix, carrot and radish. Season, toss to combine.

• Divide chicken tenders, crushed lemon potatoes and carrot salad between plates. Spoon any resting juices over the chicken. • Serve with hollandaise and any remaining lemon wedges. Enjoy!