• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter and plant-based milk to the potato and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• While the potato is cooking, thinly slice onion (see ingredients). • Halve any thick baby broccoli stalks (see ingredients) lengthways. • Thinly slice carrot into sticks.

• When the potato has 7-8 minutes remaining, place a colander or steamer basket on top of the saucepan and add baby broccoli and carrot. • Cover with a lid and steam until tender, 6-7 minutes. • Transfer veggies to a medium bowl, toss through baby leaves and season to taste. Cover to keep warm.

• Meanwhile, heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook plant-based chicken tenders until golden and heated through, 2-3 minutes each side. • Transfer to a paper towel-lined plate and cover to keep warm.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the brown sugar, balsamic vinegar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Add onion chutney and a splash of water, stirring to combine. TIP: Add a dash more water if the sauce gets too thick.

• Divide potato mash, plant-based chick'n and steamed veggies between plates. • Pour over caramelised onion sauce. Enjoy!