• 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 until easily pierced with a fork, 12-15 minutes. Drain, then return to the pan. • Add the butter, chicken-style stock powder and a generous squeeze of lemon juice and toss to coat. Lightly crush potato with a potato masher or fork. Cover to keep warm. Little cooks: Get those muscles working and help crush the potatoes!

• Meanwhile, whisk the plain flour, barbecue seasoning, the salt and egg in a shallow bowl until combined. • In a second shallow bowl, place panko breadcrumbs and olive oil (2tbs for 2 people / 1/4 cup for 4 people). • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Coat chicken first in the egg mixture, followed by the panko breadcrumbs. Transfer crumbed chicken to a plate. TIP: No air fryer? Leave the oil out of the panko mixture. Little cooks: Help crumb the chicken!

• Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook, turning halfway, until golden and cooked through, 12-15 minutes. TIP: No airfryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, thinly slice apple (see ingredients) and celery. • In a large bowl, combine shredded cabbage mix, apple, celery and a drizzle of vinegar and olive oil. Season with salt and pepper. • Divide chicken, lemon crushed potatoes and apple slaw between plates. • Serve with beetroot relish. Enjoy!